Sweet Potato Pudding

Recipe by Eric C. Sharer, MPH, RD, LDN

 

Ingredients:

1 pound block           firm tofu, drained

3 ½ cup         pureed sweet potato, pumpkin or butternut squash

4 tbsp.                 sweetener of choice such as agave nectar, brown rice syrup, etc.

1-2 tbsp.               Pumpkin pie spice or ground cinnamon

 

Directions:

1.      Place all ingredients in a food processor or blender. Blend for several minutes until smooth.

2.      Serve immediately, or keep covered in the refrigerator for up to 5 days.