Reprinted with permission from the author, Marie Oser.
New England Indian Pudding
8 servings, Total Time: 1 hour
Delicious hot or cold.
This is a colonial favorite; the molasses and maple syrup give this delicious
pudding it's charastic New England flavor.
- 1 1/4 cups lite silken tofu (extra firm)
- 1/2 cup molasses( mild)
- 1/3 cup maple syrup
- 1 tsp. ground cinnamon
- 4 cups plain soy milk
- 1 cup cornmeal
Preheat oven to 350°,lightly oil 2 qt. baking
Place tofu in food processor or mixing bowl and
blend until smooth. Add molasses, maple syrup and cinnamon, blend and set aside.
Place 2 cups of the soymilk in a medium saucepan
and pour cornmeal in gradually, whisking to blend. Using a spoon, continue to
stir continually over medium heat, bringing the mixture to a boil. Add the
remaining 2 cups of soymilk and continue to stir and cook until thickened, about
Add cormeal mixture to the tofu and, using
processor or mixer, blend until smooth. Pour pudding into prepared baking dish.
Bake for 45 minutes.
Pudding will seem liquid but will firm up as it
cools. Serve warm.
Calories: 164 cal, Protein: 5 g, Carbohydrate: 33.5 g, Total
Fat: 1.5 g, Sodium: 124 mg, Cholesterol: 0 mg, Calcium: 55.5 mg