Lemon and raspberry angel whip pudding recipe

Ingredients

• 1 package firm tofu
• Pinch of salt
• ½ cup agave
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon vanilla

• 1 package firm tofu
• ½ cup honey
• 1 tablespoon soy milk
• 1½ teaspoons vanilla extract
• Fresh raspberries (for topping)

1. To make the lemon pudding. First, expel the water from the tofu.
2. In a food blender or processor, combine the tofu, salt, agave, lemon zest, lemon juice and vanilla, blitz until silky, this will take around 60 seconds.
3. Evenly divide the mixture between 4 small dessert bowls and place in the refrigerator for ½ an hour.
4. To make the topping. In a food blender, combine all 4 ingredients and blend until silky.
5. Spoon the topping over the entire pudding and scatter with fresh raspberries. Serve chilled.