Very Berry Pudding
A simple yet elegant guilt-free dessert that is chockablock with disease-fighting antioxidants. If you can’t find frozen blackberries, simply replace them with more blueberries.
1 cup (250 mL) frozen raspberries, thawed
1 cup (250 mL) frozen blueberries, thawed
1 cup (250 mL) frozen blackberries, thawed
1 block (about 12 oz/340 g) soft tofu
2 Tbsp (30 mL) coconut palm sugar or other granulated sugar of choice
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) cornstarch or tapioca starch
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 tsp (5 mL) orange zest
1/2 tsp (2 mL) almond extract
Combine berries, tofu, sugar, honey, starch, cinnamon, salt, orange zest, and almond extract in blender or food processor and blend until smooth.
Pour into individual serving dishes and refrigerate several hours before serving. Garnish with shaved dark chocolate and mint, if desired.
Serves 6.
Each serving contains:
126 calories; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 26 g carbohydrates; 4 g fibre; 103 mg sodium
source: "Frozen Fruits & Vegetables", alive #351, January 2012
Very Berry Pudding
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
