| Blueberry Pudding
1 tablespoon of unflavored gelatin (1 envelope.)
1/4 cup of boiling water
10 ounces of tofu, drained
5 tablespoons of apple juice concentrate, defrosted
1/2 teaspoon of vanilla extract
1 tablespoon of firmly packed brown sugar
1/2 teaspoon of ground cinnamon
1 pint of fresh blueberries, rinsed, drained and divided, about 16 oz. |
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About 2/3 cup per serving. Dissolve gelatin in boiling water, stirring until crystals disappear. In a blender or the workbowl 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. It's a good way to cut down on processed sugar. Serves 4. |
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