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BLUEBERRY PUDDING 
1 tbsp. unflavored gelatin (1 env.)
1/4 c. boiling water
10 oz. 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 pt. fresh blueberries, rinsed, drained and divided, about 16 oz.

Serves 4. About 2/3 cup per serving. Dissolve gelatin in boiling water, stirring until crystals disappear. In a blender or the workbowl of a food processor fitted with a metal blade, 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.

The sweetener in this recipe is apple juice concentrate. That's a good way to cut down on processed sugar.

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