The Weight Watchers site had an adaptation of the recipe that cut down on the sugar and substitute cocoa powder for some of the chocolate, cutting the serving cost to 4 PointsPlus if you serve it in appropriate portin sizes. I tweaked the recipe further to work in lavender, and here is my
Lower-cal chocolate tofu pudding with lavender
- 2 tablespoons dried lavender buds
- 3/4 cup water
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 pound silken tofu
- 2-3 ounces good quality bittersweet chocolate (I like Scharffenberger's, which is pareve)
- Make a lavender infusion: Bring the water to a boil in a small pot, and add the lavender buds. Boil rapidly for a minute and then let them cool as if you were making a tea.
- Mix the cocoa and sugar in a bowl. Strain the lavender infusion into the bowl, drizzling it in slowly until you have a paste, as if you were making hot cocoa.
- Bring the mixture to a boil and cook for about a minute on low, stirring so that it doesn't scorch.
- Puree the tofu in a blender.
- Add the cocoa mixture and puree again.
- Melt the chocolate either in a double boiler or in the microwave. If doing it in the microwave, melt it in 20 second increments, stirring in between, so that it doesn't scorch.
- Add chocolate to the mixture in the blender and blend again.
- Pour into a single glass serving dish or into individual serving dishes and chill. It cools and sets much more quickly in individual portions. Wine glasses are especially nice. Top with a coarse sea salt, ideally Maldon, before serving.
- Makes 6-7 servings.