Trick: Substitute your favorite berry for the raspberries or try combining different ones for a multitude of flavors. If using strawberries, you may want to strain the seeds out of the pureed berries before adding the remaining ingredients.


  • 1 pint raspberries
  • 1 (12.3-ounce) container silken tofu
  • ½ cup sugar
  • ¼ cup corn starch
  • ½ teaspoon vanilla extract
  • ½ teaspoon fresh lemon juice


Puree raspberries in a blender or food processor until smooth. Add remaining ingredients and process until smooth.

Spoon pudding into serving dishes and chill for at least four hours.