©2015 Eden Foods, Inc.
Carob Almond Pudding with Strawberry Topping
Serves 4 |
Prep Time 1 hour |
Cook Time 5 minutes
2 cups Edensoy Carob
2 cups Edensoy Vanilla
1/2 cup organic almonds, blanched 1 minute in boiling water, remove skins
1/3 cup Eden Kuzu Root Starch, dissolved in 6 Tbsp. cold water
1 Tbsp organic maple syrup
2 cups fresh strawberries, sliced
2 Tbsp organic maple syrup, or to taste
Place almonds, Edensoy Vanilla and 1 tablespoon maple syrup in a blender and puree. Place mixture in a sauce pan. Add the kuzu to the soy milk mixture. Place over a medium flame, stirring constantly until the mixture becomes thick. Pour into individual dessert cups and refrigerate until cool.
To prepare the topping, puree half of the strawberries with 2 tablespoons maple syrup. Mix the other half of the strawberries in with the pureed berries. Spoon the topping over the pudding just before serving.
Note: 1 tablespoon of almond butter can be substituted for blanched almonds.
11g fat (34% calories from fat),
American, Dessert & Pastry, Edensoy, Good/High Fiber, Good/High Protein, Japanese Food, Low Sodium, Macrobiotic, Vegan