Chinese Cuisine

Banana-Tofu Pudding

1 min read

5 years ago hancheng

This protein-packed, calcium-rich dessert makes a wonderful after-school snack.

MAKES 6 SERVINGS

12 ounces soft tofu, drained

1 large ripe banana, quartered

1⁄2 cup cream of coconut, such as Coco Lopez

14 pitted dried red dates (jujubes), soaked in hot water to cover 30 minutes, or until very soft, drained

2 tablespoons dark brown sugar

1⁄4 teaspoon ground ginger

1⁄4 teaspoon ground cinnamon

Place tofu, banana, cream of coconut, 8 dates, sugar, ginger, and cinnamon in a food processor fitted with the knife blade, or a blender. Process or blend until smooth. Transfer to 6 small bowls and refrigerate, uncovered, 1 hour. Alternatively, cover and refrigerate up to 24 hours. Serve chilled, garnished with a date.

{PER SERVING} Calories 174 • Protein 5g • Total Fat 6g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 2g • Sodium 13mg