- 1 tablespoon [7 g] unflavored gelatin
- 1/4 cup [60 mL] boiling water
- 10 ounces [284 g] tofu, drained
- 5 tablespoons [75 mL] thawed apple juice concentrate
- 1/2 teaspoon [2.5 mL] vanilla extract
- 1 tablespoon [15 mL] firmly packed brown sugar
- 1/2 teaspoon [2.5 mL] ground cinnamon
- 2 cups [500 mL] fresh blueberries, rinsed and drained
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- Dissolve gelatin in boiling water, stirring until crystals disappear.
- Into a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, drained tofu, thawed apple juice concentrate, vanilla extract, brown sugar, ground cinnamon and half [1 cup / 250 mL] of blueberries, until smooth.
- Pour pudding into a bowl; fold in remaining [1 cup / 250 mL] blueberries.
- Cover with plastic wrap and refrigerate for 4 hours, or until set before serving, cold.
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