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| Description: | It just doesn’t get much easier than this delicious summer pudding or custard. It can be prepared in less than 10 minutes (and that includes getting the ingredients out of your fridge), and is absolutely delicious. I got this recipe from my friend Alison about 10 years ago, and my snout has paid homage to her fabulous berry custard trough countless times since. |
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| Time: | 10 min (10 min to prepare, 0 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 packet (12oz/3oogm) package of organic firm silken tofu 12 ounces fresh raspberries and blueberries in equal quantities 5 tablespoons agave nectar 1 teaspoons lemon juice or more to taste 5 tablespoons filtered water 1 pinch Celtic sea salt |
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| Directions: | ||
| Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool. Put everything in your blender with the berries, and puree until smooth and creamy. Add in more lemon juice and sweetener to taste if desired. Chill in the fridge, and serve topped with more fresh berries and vegan cream. |
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| Notes: | ||
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