Soft silken tofu pudding topped with a sweet-tart strawberry sauce. This pudding makes a delightful low caloric dessert #berrybonanzaRecipe by @justonecookbook

I wanted to make a simple cold treat without eggs or cream. I was debating between cornstarch or gelatin, but went with cornstarch since it's gooier. If you must go with gelatin, the texture will wind up closer to jelly...Blancmange can be made with cornstarch (British style) or with gelatin (French style), but the British style sounded easier and I didn't want to spend a lot of time on it, so this is what I recommend. I think the British style is also creamier. Recipe by satosayo

This is a pudding made from milk. It's good for summer or when you don't have much appetite. I changedby omitting the step of whipping the cream and increasing the amount of heavy cream. I think it tastes about the same. I've also made blancmange with azuki bean paste and black sesame added, and this recipe made it really easy.The directions for the gelatin I used said to use up to 300 ml with 5 g of gelatin, so I dissolved 10 g of gelatin in 100 ml of water. Please read the directions on the package of gelatin. If you boil gelatin, it may not set. You just need to dissolve it, so it's better not to let the milk boil. This time I served the blancmange with strawberry jam, but plum jam would be good too. Recipe by commeline

I used to make blancmange in a pan.I made it several times and I came up with this recipe that is easy yet delicious.Not only are the ingredients easy to remember, I could make it in about 3 minutes in the microwave.Just mix really well with a whisk to avoid lumps.But if you ended up with some, you can strain with a tea strainer.It's a little different from jello and has a smooth and creamy texture.You can make it into a drink, serve it to sudden guests or just enjoy at home. For 1 small bowl or 2~4 mini cups. Recipe by Yoiyoi

I added chocolate to my usual blancmange and garnished it with a sauce made with seasonal American cherries, and my family loved it.In Step 5, keep mixing for at least 2 minutes over low heat to cook it through. When you are pouring the blancmange into the mold in Step 6, prepare all of the molds and pour it quickly, directly from the pot to the mold. Otherwise, the surface of the blancmange will not come out smooth, since it sets quickly. Recipe by Nu-shi

I added vanilla beans to my usual milk blancmange recipe and the flavor turned out really rich... my family always uses this recipe. For 4 jars + a little extra for tasting. Recipe by ko-ko

I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar

I often make soy milk jelly so I got the idea from that!You can very easily make a delicious tofu.Plenty of sesame is used to make a rich sesame tofu. Recipe by yukarin55

This is a variation of my "Simple! Tofu No-Bake Cheesecake" recipe.When you chill these desserts, they will go a little hard. Some liquid will separate out of the tofu and settle on the top of the dessert so drain it before serving. These desserts don't keep for long so serve them on the same day or morning after.These desserts have a rich matcha flavour and you can hardly taste the tofu at all. Recipe by Miyakojika

This is a home-cooking variation of a recipe that I saw on TV.Make sure that the wooden spatula touches the bottom of the pan as you mix and heat the tofu in the pan.Since this recipe uses kudzu starch, the tofu will become hard and less creamy if you chill it too long. Please try to eat it as soon as possible. Recipe by Mahojo

Through trial and error, I figured out that heating the ingredients and the gelatin before mixing them together gives the goma dofu a great texture!For the sesame paste, you can use either white or black sesame. Recipe by Yunko

I'm breastfeeding, so I'm cutting down on sugar and dairy products. I based this on a recipe from a macrobiotic cookbook, reduced it to the essential steps and cut out any high-calorie ingredients. This is an ice cream that even people with dairy allergies can enjoy.If you have a blender, mixer, or similar appliance, use it to mix at the 2 hour mark in Step 5.Adjust the amount of sweetener to your linking. Recipe by Amaguriguri