Fudge Pudding with Strawberry-Kiwi Topping
- 1 cup frozen apple juice concentrate, thawed
- 1 1/2 cups diced fresh strawberries
- 1 Tbs. lime juice
- 2 Tbs. cornstarch
- 2 Tbs. cold water
- 1 12.3-oz. pkg. lite silken tofu
- 1 medium-sized banana, peeled and sliced
- 1 Tbs. lemon juice
- 1 cup evaporated cane juice
- 1/2 cup cocoa powder
- 23 cup brown rice syrup
- 1 Tbs. pure vanilla extract
- 2 kiwi fruit, peeled and sliced
- Preheat oven to 350F.
- Heat apple juice, strawberries and lime juice in saucepan over medium heat for 3 minutes, stirring frequently.
- When mixture boils, reduce heat to low.
- Combine cornstarch and water in bowl, and add to strawberries.
- Heat 3 minutes, stirring occasionally.
- Set aside to cool.
- Place tofu in food processor, and process until smooth.
- Add banana, lemon juice and evaporated cane juice.
- Blend until smooth.
- Place cocoa in mixing bowl, and set aside.
- Heat rice syrup in microwave for 60 seconds or in small saucepan over medium heat for 2 minutes.
- Whisk hot syrup into cocoa until smooth.
- Scrape chocolate-rice syrup mixture into tofu mixture, add vanilla and blend thoroughly.
- Pour into 2-quart, ovenproof baking dish, and cover with single layer of sliced kiwi.
- Top with reserved strawberry mixture.
- Bake uncovered 25 to 30 minutes.
- Remove from oven, cool for 20 minutes, cover and refrigerate overnight.
- Serve chilled.
apple juice concentrate, fresh strawberries, lime juice, cornstarch, cold water, silken, banana, lemon juice, cane juice, cocoa powder, brown rice syrup, vanilla, fruit
Taken from www.vegetariantimes.com/recipe/fudge-pudding-with-strawberry-kiwi-topping/ (may not work)