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Wineberry Almond Pudding

From THE WILD VEGAN COOKBOOK
Here's a simple pudding that shows how easy it is to do away with the traditional eggs and sugar, and how good pudding can be with wild berries.
1 19 oz. package of silken tofu
drained
1-2/3 cups Super Strawberry Jam or other jam
1/4 cup redbud wine or red wine
1/2 tsp. strawberry extract (optional)
1/2 tsp. nutmeg, ground
1/2 tsp. star anise, ground
4 cups wineberries other wild or commercial raspberries
1 cup almonds or other nuts, toasted and chopped

1. Purée the tofu, jam, wine, and seasonings together in a mixer or food processor, or by hand.

2. Mix all in the remaining ingredients except the almonds.

3. Bake uncovered in an oiled baking dish in a preheated 350° F oven for 30 minutes.

4. Sprinkle with the almonds.

Serves 6

Preparation Time: 15 minutes

Cooking Time: 30 minutes
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