Vegan Raspberry Pudding

 

Vegan Raspberry Pudding

This is a quick and easy treat.  It's guilt-free so you can serve it for breakfast or part of a brunch.  I served it as dessert and it was a hit!

Recipe:
1 lb. extra-firm silken tofu, drained
2-1/2 c. fresh or frozen raspberries
6 T. agave nectar, to taste
3 to 4 t. vanilla
2 T. or so Triple Sec (optional)
Fresh mint leaves as a garnish

Place ingredients in a high-speed blender.  I use my VitaMix.  Blend until smooth and creamy.  Pour into ramekins, garnish with mint, and cool in the fridge until ready to serve.  Enjoy.  Makes 6 small desserts.