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    You are in: Home / Low-cholesterol / Mexican Chocolate Tofu Pudding Recipe
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    Mexican Chocolate Tofu Pudding

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 24, 2012

      Excellent taste and really simple to make. I also used 2/3 cup of sugar and water it does improve the texture and I chilled it overnight before I dug in. Yum

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    • on October 13, 2010

      Powdered chocolate makes this even easier to make. I use ~1/2 cup Guittard Sweet Ground Chocolate. It's not cocoa, it is literally ground chocolate -- the kind you sprinkle on a latte.

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    • on September 25, 2009

      Really delicious! The combination of chocolate, cinnamon, vanilla and a hint of chili powder (not enough to know what it is -- enough to say, "What *is* that?!") is perfection! I cut the simple syrup back to 2/3 cup each water and sugar (versus 3/4); it doesn't need to be that sweet, and improves the texture, I think.

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    • on July 25, 2009

      Excellent and incredibly easy. My 20-year-old son convinced me to try this when he saw it in the New York Times. It's a bit rich in flavor, so we usually serve it with some whipped cream.

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    • on May 26, 2009

      really surprisingly good.

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    Nutritional Facts for Mexican Chocolate Tofu Pudding

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.9
     
    Calories from Fat 28
    13%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 13.1 mg
    0%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 0.7 g
    3%
    Sugars 39.0 g
    156%
    Protein 5.5 g
    11%

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