Golden Stevia Pudding
4 cups water
1 Tbsp agar powder
2 Tbsp arrowroot powder
1/2 tsp sea salt
2 Tbsp oil
stevia to taste
3 small yellow squash or sweet potatoes, cooked, chopped, and pureed
1 tsp of vanilla bean pulp, or vanilla extract
Dissolve agar in 2 cups of the water. Dissolve the arrowroot in 2 Tbsp. of water. Combine and cook on low until slightly thickened. Add the rest of the water and the remaining ingredients except the squash and simmer for 10-15 minutes.
Pour into a dish and refrigerate to cool and allow to gel (about 1-2 hours). When firm, spoon into blender and blend until smooth. Add pureed vegetables and continue blending until creamy.
A sweetly delightful way to serve orange, Vitamin A rich veggies! If squash or sweet potatoes are not available, canned pumpkin can be used instead.
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Tapioca & Stevia Pudding
2 cups soymilk
3 Tbsp. quick tapioca
1/2 teaspoon powdered stevia, white
1 Tbsp. honey
1 tsp. vanilla
4 ounces tofu, soft
Whisk together milk, tapioca, and stevia in a saucepan. Allow the mixture to sit for five minutes. Cook over medium-low heat, stirring frequently. When hot, add honey and continue stirring. Remove from heat once a full boil is achieved. Stir in the vanilla. Cool in container with a layer of plastic wrap over the top to keep a skin from forming. Before serving, blend tofu until creamy. You may need to add a small amount of water so that the tofu will blend. Gently fold into tapioca mixture. Spoon into pretty bowls and garnish with a strawberry and mint leaves. Enjoy!
*Stevia amounts may be altered to taste.