Monday, September 1, 2008
Chances are good that you will see quite a few recipes featuring blueberries this week on Artsy-Foodie. We went blueberry picking and brought home 13 pounds of blueberry goodness.
I made some jam and chutney that afternoon but still needed a dessert for our dinner. I decided to whip up a pudding with silken tofu, the homemade jam and some of the fresh blueberries. I have been making a chocolate version of this tofu pudding for fifteen years now and it's always a hit. I thought that the creaminess of the tofu would work well with the delightful blueberries. The pudding was a perfect compliment to the sweet, juicy berries and I love how easy it was to put this delectable dessert together.
Easy Blueberry Pudding (serves 4)
12.3 oz carton firm silken tofu
1/2 cup of fruit juice sweetened blueberry jam
1 teaspoon GF vanilla extract
2 cups of fresh sweet blueberries
Additional jam for decoration (optional)
In a food processor, blend the tofu with the jam and the vanilla extract, scraping the sides once in a while. Process until completely smooth and transfer to a bowl. Add the fresh blueberries. Divide into 4 bowls and add a dollop of blueberry jam on top of each portion.
And one more recipe for your enjoyment...
Blueberry Plum Clafoutis