The color of caramel, this low-fat pudding tastes like its namesake! If you don’t have graham cracker crumbs, try topping with finely chopped toasted nuts.
SERVES: 4
INGREDIENTS:
- 2 1/2 cups plain unsweetened flax milk
- 1/4 cup plus 2 tablespoons coconut sugar or brown sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup graham cracker crumbs
- 12 raspberries
INSTRUCTIONS:
- ADD the first five ingredients to a small-medium saucepan, and whisk well.
- BRING to a boil over medium-high heat, whisking occasionally.
- BOIL, whisking frequently, until just thick enough to lightly coat the back of a spoon, 7 to 8 minutes.
- LADLE into 4 small coffee cups or parfait glasses, and cover each one with plastic wrap.
- CHILL until further set, at least 2 hours.
- When ready to serve, DIVIDE the graham cracker crumbs and then berries atop each.
