I am so happy with the response to the “Healthy ice cream” post that I decided to do a similar one for healthy custard or as Americans call it – pudding.
You are going to be scratching your head in puzzlement when you hear about the main ingredient…
Ok, are you ready for it??….
Hey, hey, hey, wait up, don’t run away yet.
Give me a chance to explain why it is a great idea and then you can decide if you want to try it or not.
Do you have these questions about tofu?
Should I even eat tofu? I have heard many things…
I know tofu gets a bad rap based on estrogen levels. But, considering that “bean curd” or tofu was invented in China around 2000 years ago according to food historian Harold Mcgee, I feel it has been vetted enough. Doesn’t it make sense that any food that lasts this long in society must have been safe enough to be passed on for so many generations? But, Indians are not that familiar with tofu and are, understandably, skeptical to adopt it. I would encourage you to research the data for yourself and make your own decision.
The other aspect of this argument, is – How often are you eating it? Too much of any food – even milk, for instance, has data against it. So, instead of swinging to extremes – eating a ton of a certain food or avoiding it all together, have a plan to eat small amounts of a variety of food so that your body can benefit from all of it.
Which type should I buy?
Well, tofu has different styles from silken to soft to firm. The soft – firm/extra firm category is just based on the moisture content. The firmer it is, they have pressed more water out of the tofu. It does not matter to me which style you buy – the more firm the tofu is, the thicker your pudding will be.
However, silken tofu has a slightly different texture than soft tofu. It is a lot more crumbly and I find that it does not hold its shape well. In my opinion, silken tofu is not suited for this pudding recipe.
Reasons why you should try this dessert
Dessert is typically sugar (refined carb at its finest) + fat already. So, instead of throwing more carbs at it (like rava for rava kesari or rice for payasam) , why not -at the least add protein? It is also well established that protein is more satiating than fat or carbs, so binge eating and going overboard on protein is harder.
This is important –>>The tofu taste gets masked with the flavor. Even my daughter who does not like tofu in regular form eats this happily. Now, she wouldn’t even know that I put tofu in it, if not for the fact that my husband, said rather loudly, “Wow, I cannot tell it is tofu.” You should have seen my daughter’s face when he said that :). So, If I were you, I wouldn’t be too eager to disclose the secret ingredient to everybody until they taste it.
It is super easy . Just blend and chill. Who does not like recipes like that?
This is the perfect recipe for the times you eat a so-called ‘light dinner’ and still have the endless need to roam around the refrigerator looking for something.
Make this ahead. The cooler the recipe is, the better tasting it is. It also gives time for the flavors to soak in.
The origins of the recipe is a chocolate mousse recipe at chocolatecoveredkatie.com. Her blog is a delight for such healthy recipes and creative ideas.