Do you have a sweet tooth and think you can’t eat the foods you love and still lose weight? This recipe proves that low-calorie vegan dessert can be delicious and satisfying. Even Dr. Oz thinks so! Which I think is pretty cool . Dr. Oz interviewed Kathy Freston about her new book The Lean: A Revolutionary (and Simple!) 30-Day Plan for Healthy, Lasting Weight Loss. Did I mention that I created the recipes for this book?  Kathy gave me a big shout out on the show.

Pudding has always been a staple in my house since I was a kid. Every Saturday night my Mom would let us have a special treat after dinner. Now I’m a mom, and want my daughter to feel special by getting a sweet delicious treat too. Except there is one little detail that I wanted to change for my daughter. I want her to have a healthy dessert, that isn’t loaded with sugar. Hmmm…this was a challenge I was up for!  After a few attempts, I knew I was on the right track. But I knew I had to ask the ultimate judge – my four year old daughter. Kids are brutally honest, so I can always count on my little peanut to tell me if it’s any good. I decided I would test it out at her weekly playdate with 3 of her friends. The pudding was a big success, and I was the coolest mom on the block that day! I hope your little peanut enjoys this as much as mine does.

Vegan Strawberry Pudding

By Dayna McLeod

8 oz frozen strawberries, unsweetened, thawed and drained (I like to use fresh when possible)

8 oz firm or extra-firm silken tofu

1 tbsp orange zest

1/4 cup agave nectar (optional)

1 tbsp vanilla extract

4 fresh strawberries, sliced



In a food processor, combine all ingredients, except for the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.

Blend for an additional minute or until the mix is very smooth.

Divide the mix evenly among small bowls, and chill for at least 1 hour.

Garnish with sliced strawberries and serve immediately.

I like to use some chocolate shavings on top for a special occasion! (optional)

Serves 4