Blueberry Lemon Pudding

The perfect fruity with a light tang.

Blueberry lemon pudding

2 cups milk (1/2 cup cashews 1/2 cup Brazil nuts 3 cups water [blend for 2 minutes on high then strain])

4 tbls cornstarch

1/2 cup sugar

1/4 tsp salt

1 tsp vanilla

1/3 cup blueberries (blended)

1/2 lemon and it’s zest

In a medium saucepan you’re going to add cornstarch, sugar, and salt. Whisk until blended. Next, turn the heat on to medium slowly adding the milk until everything is combined. Mixing frequently until you bring mixture to a soft boil and remove from heat. Add vanilla, lemon juice, zest, and blended blueberries to the cooling pudding mixture. Let cool for about 15 minutes, stirring occasionally, then place in fridge and let cool for 1-2 hours.