Summer Time Fruit Soup (Pudding)

[jesse_the_k]

To maintain my berry-forward diet, I always have frozen blueberries and frozen cranberries on hand. This makes a nice snack or a light meal, for our August prompt of vegan-friendly.

For one serving

• 60g / 2/3 cup frozen cranberries
• 8g / 1 Tbs coconut flour
• 90g / scant cup frozen blueberries
• 30g / 1/4 cup nuts (walnuts, almonds, pepitas are all nice)

Method

1. Stir cranberries and coconut flour in a small microwave-safe casserole dish, microwave on high for 45 seconds.
2. Stir in blueberries, microwave on high for 45 seconds.
3. Stir in nuts, microwave on high for 45 seconds.
4. Stir and let cool ~5 minutes while it miraculously thickens.

That’s a snack! If you want it to be a meal, add in 170g of Greek yogurt or tofu and stir.

I love tart -- adding in a glop of cold applesauce would sweeten this as well as cool it down.

I’m so glad we found this 20oz/550ml small glass casserole with heavy glass lid at a thrift shop.