Blueberries and Cream Layer Dessert

Blueberries and Cream Layer Dessert

A super summer pud!

  1. Tofu cream:
  2. 1 pack silken tofu
  3. 1/3 cup rice syrup
  4. 1 Tbsp olive, sunflower or safflower oil
  5. 1 Tbsp soymilk
  6. 1 ½ tsp vanilla extract
  7. 1 tsp lemon juice
  8. Blueberry sauce:
  9. 4 cups fresh blueberries (use frozen if not in season)
  10. 1/3 cup rice syrup
  11. 1 Tbsp lemon juice
  12. 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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