Bittersweet Banana Pudding

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"Its easy to make. Its delicious and low in fat. You wont miss the dairy or eggs."
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servings 276 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Blend tofu and bananas in a blender.
  2. Melt chocolate in a double boiler.
  3. Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.



Tastes really gross, it is not that nice

Green kids love this dish! Purple people thinks that this dish is weird, though.

the raspberry vinegar is a bit much for such a light dish. the name is misleading, it's really more of a chocolate pudding with a hint of banana. the tofu/ banana combination is yummy all on it...

I couldnt find any raspberry vinegar at the store so I didnt use it, instead i just used a mint leaf as garnish and called it good. And it was!

I did not care for this recipe.

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