ASK THE EXPERT
TOFU PUMPKIN PUDDING
Danielle Kennedy, RD, LDN
CTCA in Philadelphia,
Pennsylvania
I often recommend this tofu pumpkin pudding as a tasty treat
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for my patients because it's easy on the digestive tract. The
ginger and subtle spice flavor help ease nausea, and the tofu
base provides nutrient density. It is simple to prepare and easy
to store, allowing patients to pull it out of the fridge for a quick
snack anytime. It gives the sense of a sweet treat without all of
the added sugar and fat, and it can be added to other foods to
provide extra calories and flavor.
TOFU PUMPKIN PUDDING
16-ounce can pumpkin
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
10-ounce package soft silken tofu, blended until smooth
Preheat oven to 425º. Cream together the pumpkin and the
sugar. Mix in the salt, spices, and tofu until thoroughly blended. Pour into a greased 8-by-8-inch pan. Bake for 15 minutes.
Lower the heat to 350º and bake for an additional 30 minutes
or until set.
Makes 9 servings
Nutrition information per serving: calories 108; protein 3 g; carbohydrates 23 g;
total fat 2 g; sodium 284 mg
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