Recipe(tried): Two Tofu Puddings - Strawberry Pudding and Apricot Whip

I have tried both of these recipes and they are delightful.

STRAWBERRY PUDDING
Yield: 3 1/2 cups

1 1/2 cups soft tofu
1 1/2 cups fresh ripe strawberries
1/2 cup sugar or other granulated sweetener of your choice
1/4 cup oil
1 Tbsp. fresh lemon juice
1 tsp. vanilla
pinch of salt

Blend all ingredients together in a food process or blender until smooth and creamy. Pour into individual serving dishes or baked pie shell, then chill overnight.

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APRICOT WHIP
Yield: 3 1/2 cups

18 to 20 dried apricot halves (about 1/2 cup)
1 pound soft tofu
1/2 cup honey or sugar
1/8 tsp. salt
1/4 cup oil

Steam apricots over boiling water until soft. Blend soft apricots in a food processor or blender until smooth and cream with the remaining ingredients.

Pour into individual serving dishes, or baked pie shell. Chill until set and serve.

Source: Tofu Cookery by Louise Hagler (c.1991)

I have made both of these and we enjoyed them. If you mash the tofu before you put it in the blender, it whips easier. And in the Apricot Whip, after the apricots have steamed and are cool enough to handle, chop them up. They will blend better. In my opinion, the Apricot Whip was very rich. That made it really special. You can serve both puddings in individual dishes, or you could even put them in a graham crust and make like a tofu pie. You probably could leave out the oil, but I like the creaminess it imparts. If you like this recipe, you might be able to get this book at the library, or pick up a good second-hand copy at Amazon for some amazing reasonable price. Good Luck!