If there is one thing that I have learned from my yeast overgrowth, it is the importance of refraining from too much sugar.  Of course, during a holiday like Thanksgiving, that is easier said than done.  However, if you do like a dessert, having something with sugar is best if you can combine it with protein and fiber so your blood sugar level doesn’t spike.

Enter this creamy, delicious Tofu Chocolate Pudding.

I know, I know, how can tofu pudding be tasty?  Trust me, it can.  Remember that tofu takes on the taste of whatever it is mixed with.  In this case, you can’t even taste the tofu.  All the tofu does is make the pudding rich and creamy so that it looks more like a mousse than a pudding.

This recipe is also great for those who can’t have dairy but miss pudding.

Tofu Chocolate Pudding

1.5 cups dark chocolate chips (I used dairy free)
1 (14 ounce) package silken tofu
1/4 tsp. salt
2 tsp. pure vanilla extract

-In a microwave-safe dish, melt the chocolate chips in 45 second increments, stirring at each break, until the chocolate is fuly melted, 2 to 3 minutes.

-Puree the chocolate, tofu, salt and vanilla in a food processor until smooth, just 30 seconds to 1 minute.

-Transfer pudding to a container, and refrigerate for 2 hours to set.

This would also taste great poured into a pie crust and served as a chocolate mousse pie.

What is your favorite, healthier Thanksgiving Day dish?

Recipe source:  Fresh & Healthy DASH Diet Cooking

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