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