Pineapple Mango Pudding

From The Enlightened Kitchen John Wiley & Sons ©Marie Oser

So luscious! This baked pudding has great texture and depth of flavor.

8 Servings

1 cup orange juice
3 rounded tablespoons agar flakes
1 (12.3 ounce package) lite silken tofu
1 medium banana, peeled, and broken into pieces
1 tablespoon lemon juice
1 (24 ounce package) frozen mango chunks, thawed
1 (8 ounce can) crushed pineapple, drained
1 1/2 cups evaporated cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg for garnish

Preheat oven to 350°

Combine orange juice and agar flakes in a glass measuring cup, and set aside. Place tofu in food processor and process until smooth. Add banana, and lemon juice, and blend. Add mango, pineapple, and evaporated cane sugar and blend until smooth. Pour into a 2 quart oven-safe casserole dish. Sprinkle cinnamon and nutmeg over pudding. Run a butter knife, through pudding, using swirling motions. Bake, uncovered, 35 minutes. Serve warm or cold. Refrigerate covered.

Nutrition Analysis: per serving: 1 cup

Calories 202 Protein 4g, Carbohydrate 43g, Fiber 3g, Fat 1g, Sat Fat 0g, Cholesterol 0mg, Calcium 36mg, Sodium 49mg.