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Very Berry Pudding

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    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.

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    1 cup (250 mL) frozen raspberries, thawed1 cup (250 mL) frozen blueberries, thawed1 cup (250 mL) frozen blackberries, thawed1 block (about 12 oz/340 g) soft tofu2 Tbsp (30 mL) coconut palm sugar or other granulated sugar of choice2 Tbsp (30 mL) honey2 Tbsp (30 mL) cornstarch or tapioca starch1/2 tsp (2 mL) cinnamon1/4 tsp (1 mL) salt 1 tsp (5 mL) orange zest1/2 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

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    Very Berry Pudding

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