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	peggy's kitchen

Instant Banana Pudding

By Cathe Olson

This luscious dessert takes just minutes to make. The pudding can be made without dairy and contains no refined sugar. It is a great way to get your family to eat tofu.

2 tablespoons dairy, soy, rice, or almond milk
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
8 ounces firm or silken tofu, cut into chunks
2 medium bananas, sliced (about 1 3/4 cups)
1 1/2 tablespoona tahini
Pinch ground nutmeg
1 tablespoon maple syrup (optional, use only if needed)

Place all ingredients in a food processor or blender, and puree until smooth. Chill until firm. Top with chopped nuts if desired.

Yield: 4 servings

Note: Since there is not much liquid, it can be hard to get your puree going in a blender. Put the liquids in first, and cut the tofu and banana into small pieces. Don't add additional liquid or pudding will be soupy.

Variations:

Peanut Butter-Banana Pudding
Substitute peanut (or almond) butter for tahini.

Carob-Banana Pudding
Add 2 teaspoons carob powder and puree with other ingredients.

Cathe Olson is author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com