I am half Danish; when it comes to food, that half is stretching to veganize some old, traditional family recipes.  I recently came across this Raspberry Pudding recipe and test-drove it within the family.  It received raves!  Admittedly, it is right on the border of my healthy recipes boundary, but I will confess right now: I think it is fine to have an occasional treat.  (I am half Danish, after all.)

• 3 TB cornstarch
• 1/3 C. sugar, turbinado or other
• 1-10 oz. package frozen raspberries
• 2 C. cranberry juice cocktail

Mix the cornstarch and the sugar in a saucepan.  Defrost the berries and press them through a strainer by pressing a wooden spoon against the berries.  This should give you everything but the seeds.  Mix the liquid with the cranberry juice cocktail and add to the sugar/cornstarch mix.  Cook, stirring constantly, over low heat until mixture begins to thicken. (It will thicken more as it cools, so do not panic if it is not quite the texture of puddings to which you are accustomed.)  Pour into eight heat-resistant dishes.  When cooled off a bit, place in refrigerator until well-chilled.

Serve with soy creamer. You may add 1/3 C. blanched chopped almonds mixed with 2 TB sugar which is the traditional topping, but it will increase the fat and sugar content, so I omitted those. (To blanch almonds,drop the whole almonds into boiling water.  Let them boil a few minutes, then drain.  As they cool, the brown skin will easily come off and voila – blanched almonds. Chop finely and mix with sugar.)

Almonds with Sugar

1/8 recipe