A semolina pudding recipe I came across in Bittman's How to Cook Everything Vegetarian sounded too intruiging to pass up. Semolina (usually used to make pasta) in a dessert?
I made a few adaptions to the recipe, the worst being subbing yogurt with tofu cream cheese, which killed it, and resulted in a funky dessert (bad funky). In taste tests throughout the process (read: licking spoons), it was great, but I guess that tangy cream cheese flavor the overall taste off.
The semi saving grace was an optional rosewater glaze that gets put on post-baking. To make it, combine 3 C confectionar's sugar with 1-2 teaspoons of rosewater (I used one, and even less might be better) and 1/2 cup of water (or soy milk) and whisk til smooth. Try it anywhere a regular glaze would go, like scones, cakes, or doughnuts if you're that kind of girl or boy. I'm barely a glaze girl at all, so we'll see what becomes of the cup or so that remains.