Almond Milk Blackberry Pudding

I have numerous quarts of frozen berries in my freezer from my parents. Last night I ate a bowl of partially frozen blackberries with a drizzle of almond milk over the top of them. The almond milk added a nice balance to the berries. Tonight as I was looking for something for dinner, I saw the bag of defrosted berries sitting on the shelf. While my rice cooked, I dumped the berries in a pot with some almond milk and a corn starch slurry. Here’s the recipe:

2 cups blackberries (if they were frozen, thaw before using)
2 cups almond milk, divided
3 Tbs corn starch
2 tsp stevia

Add blackberries and one cup almond milk to medium saucepot. Turn on medium low heat until it starts to simmer. Mix corn starch with other cup of almond milk to form a slurry. Once blackberry mixture is simmering, slowly stir in the corn starch slurry. Let pudding simmer, stirring often, until it thickens. Remove from heat and stir in the stevia. Pour into a bowl and cover with plastic wrap (laying it directly on the pudding so a skin won’t form over the top). Let cool on the counter for at least a half hour before refrigerating. Refrigerate at least an hour before serving.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free, Vegan. Bookmark the permalink.

1 Response to Almond Milk Blackberry Pudding

  1. Sophie says:

    MMMMMMM,..what a tasty & lovely desserts that msut make!


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