This delightful recipe has three parts to it: pudding, filling, and optional maple cream!
Pudding Ingredients:
3 cups white grape juice
1 cup raw couscous
¼ cup almond butter
½ cup chopped dates
½ cup sliced almonds
½ teaspoon salt
Pudding Directions:
Bring juice to a boil. Add the rest of the ingredients and bring to a boil again, stirring constantly. Simmer for two minutes.
Cover and turn the heat off. Let it sit for 15 minutes. Make filling while pudding sets.
Filling Ingredients:
2 cups blueberries
1 cup grape juice
1 tablespoon lemon juice
2 tablespoons cornstarch
Directions:
Combine ingredients in the second pan. Cook until cornstarch is clear (about 5 minutes). Spread half the pudding in the bottom of an 8” X 8” sprayed cake pan, cover with berry filling. Spread the remaining pudding over the berries. Bake for 20 minutes at 350 degrees F.
May serve warm or chilled. Cut into squares and top with a dollop of Tofu Maple Cream. (See below.)
Tofu Maple Cream
Ingredients:
12-ounce package firm silken tofu
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
Directions:
Blend all the ingredients until smooth.
Option: Add a cup of fresh blueberries to the cream.
May serve as a Blueberry Parfait by layering fresh blueberries and cream alternately in a glass. Tip the glass at a ninety-degree angle and fill for an elegant look.
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