Difference between revisions of "Minty Chocolate Pudding"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 7: | Line 7: | ||
* pinch of [[salt]] | * pinch of [[salt]] | ||
| − | == | + | == Procedures == |
# Blend all ingredients in a food processor until smooth and creamy. | # Blend all ingredients in a food processor until smooth and creamy. | ||
# Refrigerate for an hour or two before serving. | # Refrigerate for an hour or two before serving. | ||
Latest revision as of 14:39, 15 July 2012
Ingredients
- 1½ cups crumbled firm silken tofu
- ⅔ cup cane sugar
- ⅓ cup unsweetened or Dutch processed cocoa powder
- 1½ teaspoons vanilla extract
- ½ teaspoon peppermint extract
- pinch of salt
Procedures
- Blend all ingredients in a food processor until smooth and creamy.
- Refrigerate for an hour or two before serving.
