2 1/2 c Light chocolate soymilk
3 tb Unsweetened cocoa
1 Loaf bread; 1 pound, torn
-into 1-inch pieces, (8 C.)
2 tb Brandy
1/2 c Dried cherries
2 Bananas
1/2 c Sugar
1 ts Cinnamon
1 ts Vanilla
1 pn Salt
BRANDY TOPPING
10 oz Firm silken tofu; up to 12
3 tb Dark brown sugar
1 tb Brandy
1 ts Fresh lemon juice
In medium saucepan, heat 1/2 C. soymilk, to nearly boiling. Remove from
heat and add cocoa, whisking until lumps disappear. Add remaining soymilk,
whisking to combine. Place bread pieces in large bowl and pour cocoa and
soymilk mixture over the top, stirring with a spatula until bread is
completely moistened. Set aside for 30 minutes. In small bowl, pour brandy
over cherries and set aside until cherries have plumped, about 30 minutes.
In food processor, pure bananas with sugar, cinnamon, vanilla, and salt.
Pour banana mixture over bread mixture; add cherries and brandy, and stir
to combine evenly. Spread pudding into 9″ square baking dish, in an even
layer. Bake at 350 degrees on center rack until pudding is set and firm to
touch, about 25-30 minutes. Cool slightly before cutting. Makes 8 servings
of 252 calories and 2 grams fat each. Brandy Topping: In food processor,
combine all ingredients. Process to blend, scraping sides as needed, until
smooth. Store, refrigerated, in a tightly covered container for 2-3 days.
Makes 1 1/4 C. of 27 calories and 1 gram fat per 2 Tablespoons.
From Veggie Life Magazine, January, 1998.
Yields
1 Servings