Blueberry Pudding - serves 4

Preparation - 10 minutes

1 tbsp unflavored gelatin, 1 envelope
1/4 cup boiling water
10 ounces tofu, drained
5 tbsp apple juice concentrate, defrosted
1/2 tsp vanilla extract
1 tbsp firmly packed brown sugar
1/2 tsp ground cinnamon
1 pint fresh blueberries, rinsed, drained and divided, about 16 ounces

Dissolve gelatin in boiling water, stirring until crystals disappear.
In a blender or the workbowl of a food processor fitted with a metal blande, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into a bowl; fold in remaining cup of blueberries.
Cover with plastic wrap and refrigerate for 4 hours, or until set.
Serve cold.