Friday, 6 July 2012

Summer Breakfast Pudding

We are all about blending in my house at the moment. Pureeing has become addictive. The following recipe was inspired by my lovely housemate/amazing friend/twin Amy, who is all kinds of creative in the kitchen. (Especially with the blender!)

Summer Breakfast Pudding (vegan)

Serves 1

  • 175g silken tofu
  • 1 medium-large banana
  • half a cup frozen raspberries (plus more for garnish)
  • 1 tbsp chopped almonds
  • a pinch of shredded coconut

  • Place tofu, 2/3 of the banana and frozen berries in a blender and whiz together until smooth. (I used a stick blender)
  • Spoon into a bowl and place in the fridge for at least 30 mins to chill. (You could even do this the night before and let it chill overnight.)
  • Before serving top with remaining 1/3 of the banana, raspberries, almonds and shredded coconut.
  • Enjoy!

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