Made with fresh Bing cherries, blueberry preserves and dried berries. Flavored with fresh squeezed grapefruit juice and cinnamon. Topped with soy whipped cream and a cherry!

Makes 7 servings

2 c. fresh, sweet Bing cherries, pitted and halved

* 7 whole cherries with stems on, for garnish

3 c. unsweetened almond milk

5 T. cornstarch mixed with 1/2 c. of the almond milk in cup till dissolved

1/2 c. dark brown sugar

1 t. cinnamon

1/4 t. salt

1/4 c. blueberry preserves

1/2 c. dried berries (I used a cherry berry blend)

1/2 c. juice of fresh grapefruit, strained

soy whipped cream (

In large saucepan, over medium heat, combine cherries with almond milk. Bring to soft boil, add cornstarch liquid, stirring till thickened.

Add brown sugar, cinnamon, salt, preserves, berries and grapefruit juice, stirring well after each addition. Reduce heat to low, and simmer at a fizzle of a boil for about 20 minutes. Pudding will be foamy. Remove from heat and let foam dissipate before spooning into dessert cups.

Refrigerate till cold.

Just before serving top each dessert with a little soy whipped cream and one fresh Bing cherry.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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