Layered Blueberry Cashew Pudding Treats
Blueberries, cherries, and strawberries all work well for the filling. Kudzu is a white powdery substance that comes in white chunks. It can be found in the Asian section of your natural health food store or in the bulk spice section. It is very soothing and healing to the intestines.
Blueberry Pudding
Cashew Cream:
Blueberry Pudding
  1. Place the kudzu and water into a saucepan (2 to 3 quart) and stir with a small wire whisk to dissolve. Place the remaining filling ingredients into a blender and blend until smooth. Pour blueberry-juice mixture into the kudzu and whisk together. Turn heat to medium-high and bring to a fast simmer, immediately turn heat down and simmer, whisking continuously, until thickened and a dark blueish-purple, about 10 mins.
Cashew Cream
  1. To make the cashew cream, place all ingredients into a high-powered blender and blend until smooth and creamy.
  1. Pour the blueberry pudding into small glasses and chill for at least an hour before adding the cashew cream. When ready, add dollops of the cream to each cup. Chill and then add your fruit no more than 3 hours before serving. Source: