Key Lime Pie Pudding
With only 128 calories for 1/2-cup, this no-cook creamy and tangy Key Lime Pie Pudding recipe is vegan, gluten-free and fruit-sweetened.
Ingredients
Choose ONE sweetener:
- 1/3 cup + 2 Tbsp. golden raisins (~73 grams)
- 10 pitted deglet noor dates (~73 grams)
Base ingredients:
- 1/2 Hass avocado, medium (~70 grams)
- 3 to 5 tsp. key lime juice* (15 to 25 mL)
- 10.9 oz. silken tofu, extra firm (308 grams)
Optional for greener color:
- 1/3 cup fresh spinach, lower stems removed (~10 grams)
Instructions
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Add the ingredients to your high-speed blender bowl in this order: raisins or dates, avocado, key lime juice and tofu.
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Blend on high for 40 to 60 seconds. In the beginning of the blending you'll want to use your blender tamper to help move the ingredients along.
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Sample the pudding and add more lime juice to taste, 1 tsp. at a time.
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If using optional spinach: add spinach and blend on high again for 10 to 15 seconds or until spinach is fully incorporated. Sample the flavor again, adding more lime juice if necessary.
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Scoop out the pudding into a glass snaplock food storage container or Mason jar and chill in the refrigerator for at least 1 hour before serving.
Recipe Notes
Yield: just under 2 cups (~435 grams)
Servings: four 1/2-cup servings
* Key Lime Juice: True key lime juice is recommended and preferred because it's more sweet, less tart and has distinctive floral notes. For a milder key lime flavor start at 3 tsp., for a tarter flavor go for 5 tsp. juice to begin. Adjust to taste and only add in 1/2-tsp. increments. If you must use regular lime juice start at 2 or 3 tsp. and adjust to taste.
Storage Recommendations:
Fridge: This pudding keeps for up to 4 days the refrigerator in a glass storage container with snap lock lid.
Because this recipe is made with avocado you may notice a slightly-brownish watery condensation on days 2 through 4. This is more apparent when you haven't used the optional spinach. Simply mix the pudding together to incorporate, the taste is still delicious.
Freezer: This is not my preferred storage method for this recipe because the texture changes after freezing. If you have to freeze, it will keep up to two months in an airtight container.
To thaw: Allow it to chill in the refrigerator overnight then leave it on the counter for 20 minutes before serving. Mix well to reconstitute.
Nutrition information is given using golden raisins as the sweetener.