A great treat for folks watching their sugar intake.
From the kitchen of Kae Borrero
Former Hartland Lifestyle Center nurse and long-time supporter and friend of Hartland
4 cups cooked millet (freshly cooked and still hot!) (4 parts water, 1 part millet)
1¾ cups apple juice (or pineapple juice)
1/3 cup dried pineapple (or 3 Tbsp. organic sugar, or honey)
½ cup cashews (or blanched almonds)
2 tsp. vanilla flavor
1⁄8 tsp. lemon oil (optional)
1 cup shredded coconut (or granola, or Grape-Nuts to sprinkle on bottom of dish)
1) Sprinkle shredded coconut, granola, or Grape-Nuts at the bottom of a 9-inch pie dish.
2) Place first 7 ingredients in a large blender like Vitamix (if your blender is smaller, please blend recipe in two batches), and blend until completely smooth. (Check by rubbing it between your fingers to see if there is any grittiness left.)
3) Pour evenly over coconut or other sprinkle in pie dish.
Note: If blending in batches, quickly blend second half of recipe and pour over the top of first batch. (If you take too long, the first layer will start setting up and your pudding will not hold together.)
4) Let set in refrigerator for 1-2 hours, then top with fruit sauce or other topping, if desired.
5) Chill overnight or at least 6–8 hours before serving.
6) Serve cold and enjoy!
12-oz can fruit juice concentrate (apple, grape, or other fruit juice concentrate)
2 cans water
6 Tbsp. tapioca flour or organic cornstarch (most corn is GMO)
16-oz. package frozen mixed berries or apples (raspberries, strawberries, or blueberries, or 3–4 sliced apples)
1) Bring to a boil: juice concentrate and 1½ of the cans of water
2) Dissolve the thickener in the remaining ½ can of water
3) Add thickener mixture to boiling juice and stir over medium high heat until juice thickens.
Add frozen fruit, stir, and remove from heat. (If using sliced apples, cook them a few minutes in the juice before adding the thickener.)
Note: Allow fruit topping to cool completely before spreading over cheesecake.