Blueberries and Cream Layer Dessert

A super summer pud!

Method

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.