6 c. apple juice
1 tsp. lemon rind
1 tsp. vanilla
2 c. couscous (precooked semolina wheat product)
1 pt. blueberries

Bring first 3 ingredients to a boil in a medium pan. Add couscous; reduce heat and stir until almost thick, about 5 minutes. Add the blueberries to the hot mixture (berries will burst, leaving streaks and cake will be very colorful). Remove from heat.

Rinse a 9 x 9 inch square glass baking dish with cold water. Pour mixture into pan and chill in refrigerator until set, about 45 to 60 minutes. Remove from refrigerator; place a serving platter over baking dish and turn upside down. Cut into squares. Can be garnished with chopped nuts or Whipped Tofu Cream. Serves 10 to 15.