Dessert Parfait

Recipe:
1 vanilla mori nu® pudding mix
1 chocolate mori nu® pudding mix
2 blocks of mori nu® silken light tofu
3 tablespoons + 3 tablespoons water
4 champagne glasses

Topping:
½ cup fresh blueberries
½ cup small diced mango
1/8 cup agave nectar

Mix together in a bowl, cover and let marinate for 3 hours.

In a blender add the vanilla pudding mix, one block of tofu and 3 T water. Blend until smooth then scrape out the blender and empty pudding into a quart-sized zip lock bag.

In a blender add the chocolate pudding mix, one block of tofu and 3 T water. Blend until smooth then scrape out the blender and empty pudding into a quart-sized zip lock bag.

Cut a small hole in the bottom corner of the zip lock bag large enough that the pudding can squeeze out. Split the chocolate pudding equally between the 4 glasses. Then split the vanilla pudding evenly between the 4 glasses. Refrigerate for 3 hours. Then garnish with the topping right before you’re ready to serve.

Makes 4 servings
Per serving: 195 calories, 3.5 grams fat, 6 grams protein, 29 grams carbohydrates