Cranberry Chocolate Pudding

Healthy Living, Recipes


This beautiful chocolate dessert is a holiday delight. If you’re looking for a gluten-free dessert, this chocolate pudding topped with sparkling cranberries is a special treat.

The interest in eating a plant-based diet continues to grow, and this recipe is a great way to introduce tofu to even the most skeptical eater. Tofu is made from soybeans and comes in a variety of textures: using the silken version is best for puddings and cheesecakes. Easily make this entire recipe vegan by utilizing vegan chocolate chips and vegan whipped topping; if not, this is a lacto-vegetarian recipe because it may contain dairy in both of those ingredients. Count this as two carb servings for those following a diabetic diet.


Theresa Jackson RD, CSOWM, CDN

Clinical Nutrition Manager, Kenmore Mercy Hospital


  • 8 oz dark chocolate chips
  • 1/4 tsp olive oil
  • 12 oz light silken tofu
  • 1 Tbsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup fresh cranberries
  • 2 Tbsp turbinado or white sparkling sugar
  • 1/2 cup fat-free whipped topping


In a microwave-safe bowl, combine chocolate chips and olive oil. Microwave on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.

In a blender, purée tofu until creamy, scraping sides as needed. Add vanilla and purée until smooth. Add melted chocolate and purée until well blended, scraping sides as needed.

Spoon into 10 custard cups and chill, covered, for 4 hours or overnight.

In a small saucepan, combine granulated sugar and water and cook, stirring, over medium-high heat until sugar dissolves. Bring to a simmer, remove from heat and transfer to a small bowl. Add the cranberries to the bowl and toss to coat completely. Cover and chill for 4 hours.

Drain cranberries in a colander. Place turbinado sugar in a shallow dish. Roll cranberries in turbinado sugar. Spread sugared cranberries in a single layer on a baking sheet and let stand at room temperature for 1 hour, or until dry.

Serve pudding topped with a dollop of whipped topping and sugared cranberries.

Yield: 10 servings

Heart Healthy Recipe
Gluten Free Recipe

Nutrition Facts

Serving Size: 1/4 cup

Calories: 277

Sodium: 35mg

Fat: 16g

Carbohydrates: 31g

Saturated Fat: 6g

Fiber: 3g

Cholesterol: 2mg

Protein: 4g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content

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No information provided in any recipe and/or other product or service is a substitute for professional medical advice and should not be interpreted as treatment recommendations. ALWAYS SEEK THE ADVICE OF A PHYSICIAN OR OTHER QUALIFIED HEALTH PROVIDER WITH ANY QUESTIONS REGARDING A MEDICAL CONDITION.