Velvety Meyer lemon pudding
I get a weekly produce delivery from Washington's Green Grocer. Meyer lemons are in season and there were several nestled in the box calling for a special recipe to feature their flavor. Meyer lemons are thought to have originated in China and to be a cross between a lemon and mandarin orange. They are sweet and tart at the same time...delicious!
With all of the hearty soups and stews that we've been eating because of the cold weather, it seemed fitting to have a light dessert for a change.
Velvety Meyer lemon pudding
makes 3 cups
3/4 cup raw cashews*
1 cup milk (I used almond)
2 ripe avocados, peeled and pitted
1 Meyer lemon, juiced1/4 cup agave nectar plus additional for topping (optional)
1 teaspoon vanilla extract
In a high powered blender, process the raw cashews and the milk until smooth. Add the rest of the ingredients and continue to process until mixture is well combined and completely smooth adding a little extra milk if necessary to get the desired consistency. Spoon into serving dishes and chill before serving. Drizzle with a little agave nectar before serving if desired for a nice contrast with the tart pudding.
* If you want to avoid using nuts, you can substitute another ripe avocado for the raw cashews
Thanks for reading!
Graffiti discovered on a walk
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