Layered Blueberry Cashew Pudding Treats
Ali Segersten
Summer BBQ's, potato salad, layered jell-o salads, fireflies, and sparklers flashing through the humid July night sky....these are my 4th of July memories growing up in the Midwest.
Since layered jell-o salads just aren't in my cooking repertoire anymore I have devised something even more delicious...and good for you!
I decided to take two recipes from my cookbook and combine them; the Cherry Apple Pudding and the Blueberry Fruit Pie. I used the ratios for the pudding and the ingredients for the pie to create these fancy, festive little treats. The juice glasses can be found at Fred Meyers for $1.49 each, though I have found them at Goodwill before too. You can use any small, clear glass you have on hand though.
All of the berries, except the blueberries, are from my garden. If you decide to make this for the 4th of July, then you can prepare the filling and cashew cream up to a day before and chill in the refrigerator, covered. Add the fruit up to 3 hours before serving.
Layered Blueberry Cashew Pudding Treats
Serve these colorful, refined-sugar-free treats for your 4th of July gathering or a child's birthday party! Blueberries, cherries, and strawberries all work well for the filling. I also like to use a non-alcoholic vanilla extract when making the cashew cream because I find the alcohol flavor comes though too strongly. Kudzu is a white powdery substance that comes in white chunks. It can be found in the Asian section of your natural health food store or in the bulk spice section. It is very soothing and healing to the intestines.
Blueberry Pudding
Cashew Cream
Fruit Topping
Blueberry Pudding:
- Place the kudzu and water into a 2-quart saucepan, and stir with a small wire whisk to dissolve. Place the remaining filling ingredients into a blender and blend until smooth. Pour blueberry-juice mixture into the kudzu and whisk together.
- Turn heat to medium-high and bring to a fast simmer, immediately turn heat down to low and simmer, whisking continuously, until thickened and a dark blueish-purple, about 10 mins.
Cashew Cream:
- To make the cashew cream, place all ingredients into a high-powered blender and blend until smooth and creamy.
- Pour the blueberry pudding into small glasses and chill for at least an hour before adding the cashew cream.
- When pudding is set, add dollops of the cream to each cup, chill again.
Fruit Topping:
- Add your fruit no more than 3 hours before serving.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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