Blueberry Pudding

For four

1 tbsp. unflavored gelatin (1 env.)

1/4 c. boiling water

10 oz. tofu, drained

5 tbsp. apple juice concentrate, defrosted

1/2 tsp. vanilla extract

1 tbsp. firmly packed brown sugar

1/2 tsp. ground cinnamon

1 pt. fresh blueberries, rinsed, drained and divided, about 16 oz.

About 2/3 cup per serving.  

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; fold in remaining cup of blueberries.  

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

Serve cold.  

The sweetener in this recipe is apple juice concentrate.  That's a good way to cut down on processed sugar.  

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