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Blueberries and Cream Layer Dessert

Tofu blueberry dessert

A super summer pud!

Tofu cream:
1 pack silken tofu
1/3 cup rice syrup
1 Tbsp olive, sunflower or safflower oil
1 Tbsp soymilk
1 ½ tsp vanilla extract
1 tsp lemon juice
Blueberry sauce:
4 cups fresh blueberries (use frozen if not in season)
1/3 cup rice syrup
1 Tbsp lemon juice
2 Tbsp kuzu (gluten free starch)

Allow two hours for chilling both the Tofu Cream and the Blueberry Sauce.

Tofu Cream:

Whip all ingredients together in a blender until very smooth. Refrigerate at least two hours before serving.

Blueberry Sauce:

Set aside one cup of the blueberries for topping the dessert.
Place the remaining 3 cups of blueberries in a pot with the rice syrup and lemon juice.
Dissolve the kuzu in two tablespoons of water and add to the pot.
Bring to a boil and simmer on low heat for 4 minutes.
Stir in the kuzu and simmer until the mixture starts to thicken.
Transfer to a blender and blend to a cream.
Pour into a bowl and allow to cool.
Chill in the refrigerator for at least two hours.
Using pretty glasses and layer some blueberry sauce in the bottom and tofu cream on top.
Continue this process of layering until the glass is full, and then top with blueberries and toasted flaked almonds, or nuts of your choice.

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