Sweet Tooth: Springy Strawberry Pudding
Happy Friday! Before I get into yummy sweet recipes, I've got to announce "Last Call" for anyone who wants to enter The Moonie Pie Challenge but has yet to do so. You've got until tomorrow (Saturday) night, at midnight. The winner will be announced Sunday or (Monday at the latest). I LOVE all the entries so far! They're amazing. Check em out for yourself... which one would YOU choose as the winner?
Now for some goodies to welcome the weekend. Today I've got a Springy Strawberry Pudding which is light and fruity, perfect for this warmer weather. My "blast from the past" is a Blueberry Cardamom Ice Cream Cake, from August 2008. I was on a blueberry kick due to all the abundance of wild blueberries that grow in my neck of the woods.
3 cups chopped strawberries
1 cup chopped mango or pineapple
1/2 cup cashews
2- 3 tablespoons liquid sweetener, or to taste
3 tablespoons irish moss gel*
1 tablespoons lecithin
2 teaspoons psyllium
1/2 teaspoon lemon juice
1 tablespoon melted cacao butter
Blend all ingredients but the cacao butter, until smooth and creamy. Add the butter and blend again. Chill the mixture in the fridge, or freeze for a few hours for more of an ice cream.
*Irish moss gel: Soak a handful of irish moss, measure out 2 oz, chop it, and blend it with 1 cup water until totally broken down and slightly warm. Save the remaining gel for other recipes.
1 1/2 cups nuts
4 large dates, pitted
In a food processor, grind the nuts into crumbs. Add the dates and process again, into a slightly sticky dough. Press into the bottom of an 8" spring form pan. Set aside.
2 cups macadamia nuts or cashews
(or a mixture of both)
1 1/4 cup water
1 cup blueberries
1/2 cup agave
1/3 cup coconut oil
1 Tablespoon + 1 tsp ground cardamom
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
Blend all but the coconut oil until smooth and creamy. Add the oil and blend again to incorporate.
Pour the mixture over the crust. Freeze until firm.
To serve, remove the cake from the freezer and let soften in the fridge for a few hours, or until just soft enough to slice. (Remember this is supposed to be a frozen cake)
Garnish with blueberries or sauce, and serve immediately.
Optional - Sprinkle a layer of blueberries on the crust before adding the filling.
For Ice Cream, transfer the blended mixture to a bowl and chill in the fridge. When chilled, process in an ice cream maker according to the manufacturers instructions. OR you can do the ice cube tray route!