Month: May 2021

Finally! Fulfill the Craving for Noodle Pudding but without all the Carbs from Pasta. One of my favorite Desserts. While there are many additions such as Cinnamon, Nutmeg, or Lemon, I like to just add real Vanilla. Feel free to add your own flavorings to it.
You wont be slicing this pudding to serve. You will be spooning it out, so I like to make it in a buttered Stainless Steel bowl, PIP method, I also use all full fat ingredients to making it. The end result makes me think of Cheesecakey, Rice Pudding, Creme Brûlée ish flavor with sweetened Tofu and Cottage Cheese mixed in. Tofu is one of those foods that absorbs whatever flavors you add to the dish, and, well, everyone knows that Cottage Cheese is so versatile that it can go either way..weather it’s served with fruit in it, under it, or beside it, or even adding it to Lasagna. If you realllly dislike Tofu, this may not be for you.
Dig down to the bottom to serve this dessert up. Enjoy all the different textures. Don’t be afraid to serve with crushed nuts or Craisins/Raisins on top, even Whipped Cream is a nice touch.
I make this in my IP Duo Crisp 80 Plus Air fryer, and I switch Lids at the end to put some color on top, but you can use an Oven Broiler just the same.
You could even mix this in your super Blender.
By the way, I love this warm. It’s best that way. Can be warmed up in the microwave for about 20 seconds after refrigerated but will loose some liquid when you do.

INGREDIENTS:
1-14 oz pkg Firm Tofu. Drained and Pressed, and sliced thin
4 oz Philadelphia Cream Cheese (1/2 brick). full fat, Room Temp
4 Tbsp Butter (no substitute.) Room Temp
3/4 c Cottage Cheese 4%
1 c Sour Cream.
1/3 c Monk Fruit/Erythritol blend (I mix of batches of 2/3c blend to 1/3 c sugar and then use 1/3 c of that.)
1/4 tsp Salt.
3 large eggs.
1 tsp Real Vanilla

DIRECTIONS:
Have your Stainless steel mixing bowl that fits into the Instant Pot, greased and set aside. Also you will need your long handled trivet, or make a sling.
Use an Electric Beater or Stand Mixer if you have one.
To the work bowl, add the Butter, and Cream Cheese and mix until very soft and well blended. Scrape the sides down. Add the Cottage Cheese and mix until the curds start to break down. Scrape. Next add the Sour Cream, Monkfruit blend, Salt, Eggs and Vanilla. Scrape down one last time.
The mixture will be slightly thick at this point but the Cottage Cheese curds will still drop to the bottom.
Pour a bit of the batter in to the bottom of the Stainless Bowl and evenly
distribute the slices of Tofu on the bottom, then pour a bit more batter on top of it, repeat until all the tofu is mixed with the batter.
pour about 1 1/2 c water in the instant Pot (I have an 8q)
Set the bowl onto the long-handled trivet and lower the bowl, uncovered into the Instant Pot.
Put the lid on and set the time for For 25 min on hi pressure.
when the timer goes off, allow the Pot to NPR (natural pressure release) for 15 min, the pin should drop by then but if not, QR (Quick Release) the rest of the pressure out, Open the lid. The top will have liquid on it, so
take about 3 paper towels and gently lay them on top of the pudding which should be spongy. Let the towels soak up the liquid for a few minutes and then discard them. You are now ready to remove the pudding from the pot and let cool. But if you want some color on top just for esthetics, then I switch pressure cook lid to Air fry Lid and Air fry/broil for 5 min at 400° turning the inner pot half way through. You can put it under your broiler for a few min too but don’t walk away, it browns fast and can easily burn.
I love this warm, it’s the best consistency this way, but you can cool completely before Serving. If you refrigerate the leftovers, individually reheat in the microwave for 20 seconds….it will seperate a bit like any custard,but still tastes good!