Servings: 5 - 6
Peach topping ingredients:
Bring apple juice to a boil, add peach slices, simmer for about 2 minutes. Remove peaches from heat, stir and set mixture aside to cool. When peach mixture is room temperature, place in a blender or food processor, add Stevia and pulse several times. Mixture should be chunky. Place in a bowl, cover and refrigerate.
Unused apple juice can be stored in small containers and frozen for later use.
Lemon pudding ingredients:
Place lemon juice in a small pan, bring to a boil and simmer until mixture has been reduced to 1/3 cup. Remove from heat and let stand for 10 minutes until cool. Add agave, vanilla and Stevia. Stir.
Place banana in food processor, pulse several times, scraping down the sides. Add tofu and lemon mixture. Blend the pudding mixture, scraping down sides until well blended and smooth. Taste for sweetness, add more Stevia if needed, pulse again. Place pudding in a bowl, cover and refrigerate several hours or overnight.
Optional garnish: Soy Whipped Cream
To assemble dessert, spoon lemon pudding into serving dishes, spoon the peach topping onto the pudding and garnish with a little soy whipped cream.
You can purchase soy whipped cream in a can, refrigerated and ready to use.