1 portion contains approximately:
| 124 | kcal |
| 9 g | protein |
| 4 g | fat |
| 13 g | carbohydrates |
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200 ml low-fat milk
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1⁄2 a vanilla pod
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2 sheets of gelatin
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½ tsp lemon zest
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1 tsp honey
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150 g silken tofu
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100 g blueberries (fresh or frozen)
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1⁄2 tsp agave nectar
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1
Soak the gelatin in cold water.
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2
Gently warm the milk (do not bring to the boil). Scrape the seeds out of the vanilla pod and add to the milk.
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3
Squeeze the gelatin out of the water and dissolve in the milk.
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4
As soon as the milk has cooled, add the lemon zest, honey, and silken tofu and stir vigorously.
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5
Pour the mixture into ramekins, cover with cling film and place in the refrigerator, ideally overnight.
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6
To prepare the sauce, wash the blueberries and heat them in a saucepan. The berries should be soft without falling apart completely. Sweeten with agave nectar and refrigerate.
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7
To remove from the ramekins, place them into hot water briefly, then flip onto a small plate. Surround the puddings with the berry sauce and serve.