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.