This delicious dessert can be enjoyed without a moment’s guilt.
2 packages of silken tofu (about 600g)
2 small ripe banana (about 150g), coarsely chopped
½ cup/50g unsweetened cocoa powder
¼ cup/45g granulated sugar, or to taste
¼ teaspoon ground cinnamon
½ teaspoon vanilla essence
Using an electric blender, blend all the ingredients together to make a smooth puree. Divide and transfer the puree to individual serving dishes. Refrigerate for 1-2 hours, place a walnut on top of the pudding and serve immediately.
Manjar is a rich dessert that makes a perfect end to any meal.
Serves 6 to 8
¾ cup/100g corn flour
1½ cups/375ml low fat milk
1½ cups/375ml coconut milk
1¼ cups/310ml low fat sweetened condensed milk
For the syrup
12-15 pitted prunes
1¼ cups/300g granulated sugar
1 cup/250ml water
¼ teaspoon freshly ground cloves
¼ teaspoon freshly ground cinnamon
Place the corn flour in a heavy bottomed pan. Gradually add the milk, stirring continuously, to make a batter without any lumps. Add the coconut milk and condensed milk. Stir to mix. Cook the mixture on low heat, stirring continuously, until it coats the back of a spoon. Remove from the heat.
Rinse the inside of an eight-inch cake pan with cold water. Pour the mixture into it. Let cool to room temperature and refrigerate for 2-3 hours or until set.
Meanwhile make the syrup. Place the sugar and water in a saucepan and bring the mixture to a boil. Reduce the heat and let simmer for 10 minutes. Add the prunes and ground cloves and cinnamon. Let simmer until the prunes soften. Remove from the heat and let cool to room temperature.
When you’re ready to serve, turn the set Manjar onto a deep plate. Cut the pudding into wedge-shape slices. Place a slice on a serving plate. Pour some syrup on the slice, along with a prune or two. Serve immediately.