Klebsi Ella's No Starch Diet Tips

Chocolate Pudding Recipe with tofu and stevia– Super easy and yummy.

Here’s a tasty recipe I came up with for delicious chocolate pudding that’s safe, won’t feed klebsiella, yet is sweet and very yummy. When I looked for chocolate pudding recipes on the net, they all used corn starch or other starch for thickening. No good until I came upon one using tofu instead, and then modified it to my own taste. In fact what I came up with is the best chocolate pudding I’ve ever tasted:

Ingredients:

Tofu, 8 ounces
Unsweetened Chocolate powder (hot chocolate powder, I used Ghiradelli’s), about 2 ounces– make sure it tastes chocolatey enough to you
Half and half, about 4-6 ounces. Lactose intolerant folks could just not include the half & half, in which case it would be best to use soft instead of firm tofu.
1 raw Fig (use raw only, dried figs have starch, raw don’t).
A dash of Rum, likely around an ounce (I used Meyer’s Rum. Be careful to use a brand that doesn’t add soy based ‘flavorings’, check the label’s. Meyer’s is a quality product and nothing but rum.)
Stevia, about 8 pinches or more. By a pinch I mean the tiny amount of the full little serving spoon in the Whole Foods container for powdered stevia. Be careful when buying stevia– often it will have other starchy or stomach upsetting ingredients. I only buy 100% powdered stevia, and usually organic.
agave nectar, about 4 tablespoons
honey, about 2-3 tablespoons

Easy Cooking instructions:

1. Put all ingredients in a blender. Blend on high settings to fully liquify the figs and tofu.
I found the firm tofu jammed a bit, but eventually with enough half and half, became ground and smooth. I’m sure soft tofu would be much easier to make this with, but firm works also, just takes longer to blend into smooth pudding texture. I probably had to spend about 5 or more minutes blending on the highest setting (liquify, on my blending machine) in order to get the tofu to be smooth and silky. So blend the ingredients until the mix and especially the tofu is puddinglike soft and smooth.

Next, taste to make sure it’s chocolatey and sweet enough for you. If it isn’t, add more and briefly blend until it tastes right.

2. Once the mix is smooth and pudding like, and the taste is delicious, simply pour the mixture into a bowl and put into the refrigerator, and chill it. It took about 2 or 3 hours for it to be cool and tasty, but after a half hour it might already be serveable. It tastes even better though when it’s cold enough.

There’s no cooking involved, so this is a super simple recipe, and quite delicious and healthy.

I apologize for the fact that I cook to taste. In other words, I taste while cooking and modify my recipes according to taste, so my amounts above are approximated, especially for the rum, half and half and sweeteners, but I think they’re pretty close to what I actually did. Most important in this recipe is for you to adjust the amount of chocolate, sweeteners and rum to your liking while you taste it before chilling. When cooking sweets, I use stevia for the largest amount of sweetening, then add honey and/or agave nectar to taste to make the final product as yummy as a more sugary recipe, while being very low in any sugars.

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