INGREDIENTS:

with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser 8 Servings 1 (12.3 ounce package) lite silken tofu 1 medium banana, peeled, and broken into chunks 1 tablespoon lemon juice 1 (24 ounce package) frozen mango chunks, thawed 1 (8 ounce can) crushed pineapple, drained 1 cup orange juice 1 1/2 cups organic cane sugar (wholesome sweeteners) 1 1/2 Tablespoons cornstarch 1 1/2 Tablespoons cold water 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

INSTRUCTIONS:

Preheat oven to 350� Place tofu in food processor and process until smooth. Add banana chunks, and lemon juice, and blend. Add mango, pineapple, orange juice, and sugar. Combine cornstarch and water in a small bowl, and add to the mixture, and blend until smooth. Pour into a 2-quart oven-safe casserole dish. Sprinkle with cinnamon and nutmeg -run through with butter knife to create cinnamon swirls. Bake, uncovered, 35 minutes. Serve warm or cold. Refrigerate covered. Enlightened Tropical Mango Pudding Nutrition Analysis: per serving: 1 cup Protein 4g, Carbohydrate 43g, Fiber 3g, Fat 1g, Sat Fat 0g, Cholesterol 0mg, Calcium 36mg, Sodium 49mg. Calories 202 from Protein 8%, from Carbohydrate: 88%, from Fat: 3%