Healthy Fruit Pudding Pots
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
- For the base
- 7 ozs sugar-free, gluten-free, vegan Biscuit (crushed to crumbs)
- ½ cup vegan Margarine (melted)
- For the cream
- 1 cup Soy yogurt
- ⅞ cup Soy cream
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- 3 Tbsps powdered xylitol (plus extra for dusting)
- ⅓ cup Oat Milk
- 1 tsp Agar-agar powder
- 1 tsp Carob
- For the berries
- 11 ozs Red currant (plus extra to finish)
- 1 Tbsp xylitol
- ⅜ cup red Fruit juice (e. g. cherry)
- 1 tsp Corn starch
- 2 tsps water
Product recommendation
For powdered xylitol: place the xylitol in a food processor and blend to a powder
Preparation steps
1.
For the base: mix together the biscuits and melted margarine.
2.
Press into the bases of 4 ramekins. Chill.
3.
For the cream: whisk together the yoghurt, cream, lemon juice and zest until blended. Stir in the powdered xylitol.
4.
Heat the oat milk in a pan and stir in the agar agar. Bring to a boil, then reduce the heat and simmer, stirring for 2-3 minutes.
5.
Quickly whisk into the yoghurt cream. Whisk in the carob powder gradually.
6.
Pour onto the bases and chill for at least 3 hours.
7.
For the berries: put the berries, xylitol and juice in a pan and bring to a boil.
8.
Stir together the cornflour and water until smooth, then stir into the sauce and simmer for 1-2 minutes. Remove from the heat and leave to cool.
9.
Spoon the berry mixture on top of the filling, top with more redcurrants and sprinkle with powdered xylitol.
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