I know I gave this recipe to several newsletters and friends. But pumpkin is
not the
only type of tofu pudding you can make . After creaming 2 pkgs. of low fat tofu, add
what every instant, no fat, no sugar, pudding flavor you like. Whip again. I am
fond of the chocolate, I add more cocoa and vanilla also. Refrigerate this mixture for a few hours. The longer the better, as the flavor will penetrate the tofu, given time. I make it in the morning for the evening or make in the evening to set overnight. Make no more mixture of pudding than you can eat in 3 days. After 3 days throw out the left overs.
Sandy R
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