Healthy Fruit Pudding Pots
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
4
- For the base
- 7 ozs sugar-free, gluten-free, vegan Biscuit (crushed to crumbs)
- ½ cup vegan Margarine (melted)
- For the cream
- 1 cup Soy yogurt
- ⅞ cup Soy cream
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- 3 Tbsps powdered xylitol (plus extra for dusting)
- 0.333 cup Oat Milk
- 1 tsp Agar-agar powder
- 1 tsp Carob
- For the berries
- 11 ozs Red currant (plus extra to finish)
- 1 Tbsp xylitol
- ⅜ cup red Fruit juice (e. g. cherry)
- 1 tsp Corn starch
- 2 tsps water
Product recommendation
For powdered xylitol: place the xylitol in a food processor and blend to a powder
Preparation steps
1.
For the base: mix together the biscuits and melted margarine.
2.
Press into the bases of 4 ramekins. Chill.
3.
For the cream: whisk together the yoghurt, cream, lemon juice and zest until blended. Stir in the powdered xylitol.
4.
Heat the oat milk in a pan and stir in the agar agar. Bring to a boil, then reduce the heat and simmer, stirring for 2-3 minutes.
5.
Quickly whisk into the yoghurt cream. Whisk in the carob powder gradually.
6.
Pour onto the bases and chill for at least 3 hours.
7.
For the berries: put the berries, xylitol and juice in a pan and bring to a boil.
8.
Stir together the cornflour and water until smooth, then stir into the sauce and simmer for 1-2 minutes. Remove from the heat and leave to cool.
9.
Spoon the berry mixture on top of the filling, top with more redcurrants and sprinkle with powdered xylitol.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
