Blueberry Pudding
1 tablespoon unflavored gelatin (1 env.)
1/4 cup boiling water
10 ounces tofu -- drained
5 tablespoons apple juice concentrate defrosted
1/2 teaspoon vanilla extract
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon
1 pint fresh blueberries, rinsed drained and divi
Serves 4.
Dissolve gelatin in boiling water, stirring until crystals disappear. In a blender or the work bowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into a bowl; fold in remaining cup of blueberries.
Cover with plastic wrap and refrigerate for 4 hours, or until set. Serve cold.
The sweetener in this recipe is apple juice concentrate. That's a good way to cut down on processed sugar.
Source: "Key Home Gourmet CD Collection"
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