Jiggly Almond Pudding

This recipe is a shortcut to regular Almond pudding recipe. It’s simple, easy, and healthy dessert! Lately, my hubby is in the crave for Vanilla Almond milk, while I’m supposed to be the one who drink it. But, he finished my carton all the time. LOL. So, one day before he finishes all, I decided to make something out of the Almond Milk. Something fast and simple. It turned out pretty good.

2 cups almond milk
1/2 cup cream or half and half
3 tbsp sugar
1 packet gelatin
1 tsp almond extract
1 tsp vanilla extract

Put the almond milk, cream, sugar, vanilla and almond extract in a saucepan and simmer, but do not boil. Take 2 spoonfuls of the hot mixture and dissolve the gelatin in it. Add the dissolved gelatin into the mixture and stir to mix.

Remove from heat. Pour the mixture into a large pudding mold or several individual pudding molds or ramekins. Let it cool in the fridge for overnight before serving.


Published in: on September 20, 2010 at 12:07 PM  Leave a Comment  
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Fruit Flavored Iced Tea

It’s definitely beginning to feel like summer! Lately, I have been craving for some Iced Tea… I love sweet tea, and I have been making them from real tea bags and adding variety of fresh fruits in them. So, that way… I figure that I also get the amount of fruits I need. LOL. So far, I have been making Peach Iced Tea and Pineapple Iced Tea (in Hawaii, we call this Plantation Iced Tea). You can also use canned fruits. They will little sweet, so you may want to reduce the sugar you put into your tea. Also, you can use flavored tea bags as well (such as mint) to enhance your iced tea flavors!

This is how to make it:

1 gallon of water
fruits of your choice (if you using peach, you may need 3-4 med size. If you use pineapple, you can use half, and with raspberry or strawberry you can use about 1 cup, and for lemon- 2-3 lemons)
sugar or syrup
large pot
4- 6 tea bags (black or flavored)

Unwrap (if necessary) and carefully slide off any paper attached to the strings of the tea bags; tie the strings together and place the bags in the large pot just before the water comes to a boil. Let the bags stay in the rapid boiling water for about 5- 8 mins. Remove from heat and discard the tea bags.

Add sugar. Juice the fruit in a blender with a little bit of the tea. Blend until smooth, then strain the juice on top of the tea in the large pot. Mix well. Allow tea to cool for 20 minutes or more. This would also help the tea to “concentrate”.

You can cover and refrigerate before serving or put some ice cubes and serve.

Easy enough?!

Ps. If you are using loose tea, measure 2 tablespoons into a paper coffee filter and seal it tightly with a twist tie, or simply pour water over loose leaves in a cup, and when ready separate the liquid from the tea leaves using a strainer.