Cool’n Creamy Chocolate Pudding

1 pkg. (12.3 oz.) light silken tofu

1 pkg. (1.4 oz.) instant sugar-free chocolate pudding

2/3 cup dry powdered milk

1 cup prepared coffee (cold)

1 cup frozen whipped topping, thawed

1 tsp. coconut extract (optional)

1 tab. Finely chopped pecans (optional)

Directions:

Place tofu in blender and process until smooth.

Add pudding mix, powdered milk, coffee and coconut extract (if using).  Blend until smooth, scraping down sides of container as necessary.

Transfer to bowl; fold in ¾ cup whipped topping.

Divide into 6 dishes.  Chill 30 minutes.  Garnish w/pecans (if desired), and top with remaining whipped topping. 

Yields:  3 cups

Per serving:

100 calories

1.6 g fat 

14 g carbs

.1 g fiber

6.9 g protein

(from Prevention Magazine, submitted by Claudia )