banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Very Berry Pudding

    Share

    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.

    Advertisement

    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

    Advertisement

    Very Berry Pudding

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Warming Winter Chocolate Bark
    Food

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.