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Banana Pudding with Chocolate Sauce

Photo: Tina Rupp
Yield Makes 4 servings


  • 3 tablespoons cold water
  • 1 envelope unflavored gelatin
  • 1 14-ounce package silken tofu
  • 2 large, ripe bananas, cut into 1-inch pieces
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup soy milk

Nutrition Information

  • calcium 52 mg
  • calories 332
  • caloriesfromfat 32 %
  • carbohydrate 55 g
  • cholesterol 0 mg
  • fat 12 g
  • fiber 4 g
  • iron 2 mg
  • protein 9 mg
  • satfat 5 g
  • sodium 22 mg

How to Make It

  1. Lightly coat four 6-ounce custard cups with vegetable spray; set aside. Place the water in a small nonmetal bowl and sprinkle in the gelatin; set aside. Place the tofu, banana, honey, and lemon juice in the bowl of a food processor or blender; puree until smooth. Place the bowl containing the gelatin in a microwave and cook for 30 seconds; stir until dissolved. Add to the banana puree and pulse to combine. Pour into the custard cups. Chill until set, about 1 1/2 hours. Place the chocolate chips in the bowl of a food processor or blender and pulse to chop. In a small saucepan, bring the soy milk to a boil. Pour the hot soy milk over the chocolate and pulse until smooth. Using a paring knife, loosen the edge of each pudding from its cup. Unmold into bowls. Drizzle some warm chocolate sauce over each pudding.