Mahalabieh

Mahalabieh is a traditional Lebanese dessert that combines the subtle flavors of rose water and almond with a creamy, high-protein base. This delightful pudding is not only delicious but also offers a unique twist by incorporating silken tofu for added protein.

Ingredients

• Silken tofu - 150 grams
• Almond milk - 200 ml
• Cornstarch - 30 grams
• Sugar - 30 grams
• Rose water - 1 teaspoon
• Vanilla extract - 1/2 teaspoon
• Chopped almonds - 30 grams
• Ground cinnamon - 1/4 teaspoon
• Pistachios for garnish - 10 grams

Steps

1. In a blender, combine the silken tofu, almond milk, sugar, rose water, and vanilla extract. Blend until smooth.
2. In a small saucepan, mix the cornstarch with a few tablespoons of almond milk to create a slurry. Heat the remaining almond milk in the saucepan over medium heat, and once it starts to steam, add the cornstarch slurry while continuously whisking.
3. Cook the mixture until it thickens, about 5-7 minutes. Once thickened, remove from heat and fold in the blended tofu mixture.
4. Pour the mixture into serving bowls and let it cool to room temperature. Once cool, refrigerate for at least 1 hour to set.
5. Before serving, sprinkle with chopped almonds and a dash of ground cinnamon. Garnish with crushed pistachios.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 12 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.22 L

Health Benefits

• High in protein from silken tofu, promoting muscle repair and growth.
• Contains healthy fats from almonds, supporting heart health.

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