Strawberries and raspberries lend a natural vibrant hue and fruity flavor to this better for you red velvet pudding.

Disclosure: This post is sponsored by alli®. All thoughts and opinions are my own. For more great recipes visit
Red Velvet Pudding

Three hundred and sixty five.

Otherwise known as the total number of days in a non-leap year,

and otherwise otherwise known as the total number of days in a non-leap year that I crave something sweet at the end of every day.

How many days do I actually indulge in these aforementioned cravings, you ask?!

Hmmph. A lady never tells.

Red Velvet Pudding

I’ve been looking for more nutrient-filled ways to curb my sweet tooth lately, what with having to nourish my body enough to grow another human being and all. Generally that involves lots of fruit, fruit, and more fruit.

And in months when the fresh produce pickings are slim? I’ve been known to rely heavily on the frozen aisle.

I’ve found that if frozen fruit goes directly from your freezer into a food processor, it takes on an almost slushie/sorbet like texture that turns into pudding if you throw silken tofu into the mix. Now, before you run away HEAR ME OUT! You totally can’t taste the tofu even though it adds a hefty dose of protein and, in my opinion, great texture. Top it off with a dollop of whipped cream and you have got yourself DESSERT.

A 5-minute, love-handle-friendly, fruit-filled dessert. You just can’t argue with logic like that.

Red Velvet Pudding

Red Velvet Pudding
Strawberries and raspberries lend a natural vibrant hue and fruity flavor to this better for you red velvet pudding.
Yield: 4 servings
  • 12 oz silken tofu
  • ½ cup sugar
  • 1 cup frozen raspberries
  • 1 cup frozen strawberries
  • 1 tsp vanilla extract
  • ¼ cup fat free whipped topping
  1. Place the silken tofu, sugar, berries and vanilla in a food processor and puree until smooth.
  2. Pour into 4 individual serving dishes.
  3. If you have fresh berries on hand, garnish the top of your pudding with them.
  4. At serving time, top each one with 1 tablespoon of nonfat whipped cream.
Recipe from alli®
*Nutrition facts are estimates only.
Nutrition Information
Serving size: ¼ of recipe Calories: 131 Fat: 1.7 Saturated fat: 0.2 Carbohydrates: 24.7 Sugar: 20.8 Sodium: 22.8 Fiber: 2.6 Protein: 4.3


Red Velvet Pudding

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8 Responses to Red Velvet Pudding

  1. Looks so delicious, especially with strawberries AND raspberries!! I’ve always wanted to try tofu pudding!

  2. SallyBR says:

    Tofu is one of the items that might make hubby run away, BUT I bet in this case (if he doesn’t see the package) he might go for it. Chocolate avocado mousse is wonderful, and I can see how silken tofu could act like the “tie it all together” ingredient…

  3. Yes, yes, yes! I’m loving the idea of a healthy pudding to enjoy any ol’ night of the week. I have a mondo sweet tooth, too, and it’s definitely shouting at me right now to make this pudding. Bravo, I say!

  4. Whoa, what a cool idea! Tofu and berries to make pudding? I love it!

  5. Kate says:

    I love this color. I make Pitaya smoothies/ smoothie bowls just to get this pretty purple pink

  6. Tina says:

    I’m glad I shouted Hear Me Out because I admit, the mention of tofu involved in a treat had me about to move on. I actually do eat tofu but couldn’t imagine it in a pudding. Ya proved me wrong!

  7. A great idea, Joanne because I have those cravings too and have not yet tried tofu this eay

  8. I adore berries so this is perfect!

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