Lemon Pudding

 

7 1/2 cups Cane Sugar, Honey or Other Sweetener

5 tsp salt

12 1/2 cups soy milk

10 cup white grape juice

1 1/4 tsp turmeric

5 cup fresh lemon juice

2 1/2 cup cornstarch

3 T lemon flavor

2 cups. soy margarine

 

In a sauce pan place the sugar, salt, soy milk, juice and turmeric. Place the pot on the stove and bring it to a boil stirring occasionally. In a little bowl mix together the cornstarch, and lemon juice till dissolved. Add these to the boiling milk mixture. Cook till thick stirring constantly. Remove from the heat and whip in the lemon zest and margarine. Pour the filling into bowl and chill overnight.

 

 

Coconut Pudding

 

5 cups Cane Sugar, Honey or Other Sweetener

5 tsps salt

10 cups Coconut Milk

12 1/2 cups soymilk

5 cups water

2 1/2 cups cornstarch

4 T vanilla

1 cup soy margarine

5 cups shredded coconut

 

In a sauce pan place the sugar, salt, coconut milk, Place the pot on the stove and bring it to a boil stirring occasionally. In a little bowl mix together the cornstarch, and water till dissolved. Add these to the boiling milk mixture. Cook till thick stirring constantly. Remove from the heat and whip in the vanilla, coconut and margarine. Pour the filling into bowl and chill overnight.

 

 

Carob Cream Pudding

 

2 pkgs. Silken Tofu

1 ½ cups carob chips

2 Tbsp. peanut butter

2 tsp vanilla

1 Tbsp. Roma or other coffee substitute (optional)

 

In a double boiler or in the microwave melt the carob chips till smooth. Place the tofu, peanut butter, vanilla, and Roma into a blender along with the melted carob chips. Blend on high till smooth. Pour the filling into a bowl and chill till firm.