Blueberry Pecan Dark Chocolate Soy Pudding Crunch
Chef David Jensen
This simple dessert pairs best-of-the-season blueberries with chocolate for a winning combination. Chef David Jensen of Hy-Vee Supermarkets uses soymilk instead of dairy to make the dessert vegan-friendly without sacrificing creaminess or indulgence.
1 1/2 cups soymilk
4 oz. dark or bittersweet chocolate, chopped
1/4 cup sugar
3/4 cup egg substitute
1 cup blueberries
1/3 cup chopped pecans
1/4 cup chopped pecans or textured soy protein
1. Preheat oven to 325 F. In medium saucepan over low heat, cook soymilk, chopped chocolate and sugar until chocolate is just melted, stirring constantly. Whisk to blend. Remove from heat and cool 10 minutes. Whisk in egg substitute.
2. Place six 6-ounce custard cups in large baking pan. Divide blueberries and pecans among the 6 cups. Divide chocolate mixture among filled cups.
3. Add boiling water to the baking pan about halfway up sides of cups. Bake in preheated oven 30 to 35 minutes, or until knife inserted near center comes out clean. Remove from water and refrigerate until well chilled.
4. Serve topped with whipped topping and sprinkled with pecans or textured soy protein.
Recipe courtesy of Soyfoods Council