I am really busy this week with travel and what not, so I’m doing a short post this week. I needed to lower my carbs a bit more to more closely align with my macros. I found the perfect solution, tofu pudding. You may be thinking that a pudding made with tofu would be pretty gross. However, I made it to try and you don’t taste the tofu at all. I made the recipe from Low Carb Vegan for Silky chocolate mousse. I loved it. Now here is another version I developed based on this recipe and some of the things I like. I’m still going to make the chocolate, but will alternate with this one.

Here are the stats:

Here is the recipe:

Low Carb Vanilla Raspberry Pudding

Makes 4 servings

• 16 ounces silken tofu
• 100g frozen raspberries
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup sweetener of choice
• 3 tablespoons hemp hearts

Put all the ingredients in the mixing jar of your blender, immersion blender or food processor. Blend until it forms a smooth creamy pudding. Divide the pudding over four glasses or ramekins. Eat it right away or chill until a firmer texture.