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


Ingredients:

• 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

Directions:

• 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!