Fresh blueberries combined with a lemon, vanilla almond cream! If you’re feeling adventurous, then drizzle with lemon infused white Balsamic vinegar! Exciting!

Makes 8 small servings – small is all you need – it’s rich!

1-1/2 c. water

1/4 c. sugar

2.9 oz. pkg. Jello- Cook & Serve Lemon Pudding & Pie Filling Mix

1 T. cornstarch

1/2 c. unsweetened almond milk

1 t. vanilla extract

tiny bit of salt

In medium saucepan mix 1/2 c. of the water with sugar, lemon pudding mix and cornstarch till dissolved.

Add remaining 1 cup of water and almond milk. Stir well, then cook over medium heat, stirring continuously, till pudding reaches full boil.

Add vanilla and salt. Continue to stir for 2 minutes, or till cornstarch taste disappears. Turn heat off. When cooled down enough to refrigerate, place in refrigerator till very cold. It’s okay if a skin forms on top.

Stir once while in refrigerator. Don’t worry about the lumps. There’s a reason for this.

16 oz. Rich’s Ready to Whip Non-Dairy Topping, thawed

1/4 c. additional sugar

2-4 T. additional almond milk

1 t. additional vanilla extract

1 pt. fresh blueberries

Now, place non-dairy whipping cream in bowl and whip with wire whisk till it forms soft peaks.

Remove cold lemon pudding from refrigerator. Stir well to remove large lumps, making small/tiny lumps uniformly throughout.

Add whipped cream and stir till evenly dispersed and creamy. It should be very thick.

At this stage, add 1/4 c. additional sugar and 2-4 T. additional almond milk to thin into a thick pudding, not a thin cream. You be the judge.

Add 1 t. additional vanilla – stir to evenly disperse.

Now, add the blueberries, minus a few to use as garnish.  Stir to distribute, then spoon into 8 dessert cups. Top with additional berries, and refrigerate till ready to serve.

Notes: Creamy, sweet, tart. A perfect ending to a rich meal. Just enough.

The tiny lumps are intentional – like little, soft jewels of clear lemon in the cream as you eat it.

If you feel adventurous, like I did, drizzle a little Sicilian Lemon Infused White Balsamic Vinegar over each serving. WOW!

The dessert doesn’t require the infused vinegar, but if you can buy it, try it! The Olive Scene sells it online click > HERE.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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