An old-fashioned cornstarch pudding, this smooth and creamy mixture forms a soothing backdrop to the assertive fruit flavors. A cook’s tip: before adding cornstarch to a liquid, always mix cornstarch first with a little liquid to make a paste. And don’t whisk the cornstarch too vigorously because that causes it to break down so it won’t thicken properly. Instead, stir it slowly with a wooden spoon.

INGREDIENTS | SERVES 4

• 3 tablespoons cornstarch
• 2 cups almond-flavored soymilk
• 2 eggs yolks
• ½ cup sugar
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• Pinch salt
• 2 tablespoons butter
• 1 cup blueberries
• 1 cup sliced strawberries

1. Combine the cornstarch with 3 tablespoons soymilk, then combine this mixture with egg yolks and sugar in a mixing bowl. Stir in ½ cup soymilk to make a paste.

2. Heat the remaining soymilk in a large saucepan over medium-low to medium heat and, stirring gently, slowly pour in the cornstarch mixture. Increase the heat to medium-high and bring the mixture to a boil.

3. Immediately reduce the heat to medium-low and, stirring gently, add the almond and vanilla extracts and the salt and butter.

4. Meanwhile, put the fruit into a 2-quart serving bowl. When the pudding mixture is thickened slightly, pour it over the fruit. Let the pudding cool slightly before serving or chill and serve cold.

Nutrition

310 calories
10g fat
50g carbohydrates
5g protein
75mg sodium
2g fiber