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Blueberry Pudding

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Blueberry Pudding

1 T. unflavored gelatin, 1 envelope 1/4 cup boiling water 10 oz. tofu, drained 5 T. apple juice concentrate, defrosted 1/2 tsp. vanilla extract 1 T. brown sugar, firmly packed 1/2 tsp. ground cinnamon 1 pint fresh blueberries, rinsed, drained and divided, about 16 oz.

Dissolve gelatin in boiling water, stirring until crystals disappear.

In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth.

Pour pudding into a bowl, and fold in remaining cup of blueberries.

Cover with plastic wrap, and refrigerate for 4 hours, or until set.

Serve cold.

Makes 4 servings

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