I haven't tried this one yet, but it sounds really tasty... from a Hannaford grocery store handout, and I'm typing it in EXACTLY as written: hooray for stores getting into the dairy-free swing of things! 
2 cups vanilla soy milk
1 10-oz bag frozen strawberries
1/2 cup sugar
1/3 cup cornstarch
1 6-oz container strawberry soy yogurt
6 strawberries, sliced, for garnish
In a blender, blend together the soy milk and strawberries until very smooth. Set aside.
Whisk together the sugar and cornstarch in a medium saucepan. Gradually whisk in the soy milk mixture until well blended.
Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer, stirring gently, until the mixture thickens, about 2 minutes.
Remove from the heat and stir in the yogurt.
Spoon the mixture into 6 serving bowls or ramekins. Cover with plastic wrap or waxed paper to prevent a film from forming, and chill for at least an hour.
Garnish each serving with the sliced strawberries.
Note: The pudding is firm and can be unmolded from the individual bowls. For an elegant presentation, unmold onto a plate and serve topped with strawberries.
Per serving: 140 calories, 1.5g fat.
Print
Remind Me
Notify Moderator
|
Posts
Strawberries and Cream Pudding
