Page 243 - The Mediterranean Refresh

Serves: 6 There’s nothing quite like a smooth Pistachio Pudding.
Very tart, amazing texture and a sweetness that just seems
to always find it’s way through!

Pistachio Pudding

INGREDIENTS INSTRUCTIONS

1 cup shelled 1. Blend the pistachios in a food processor until
unsalted pistachios, finely ground. Add ¼ cup of the Swerve and
plus more for garnish
2 tablespoons of the almond milk. Pulse until a
½ cup Swerve sugar paste forms. Transfer the paste to a saucepan and
replacement add the remaining 2 cups of almond milk. Cook
DESSERT 2 cups plus 2 tbsp. over medium-high heat until the mixture begins
almond milk
to steam.
1 egg, plus 2 egg yolks 2. Meanwhile, in the food processor, blend the
2 tbsp. maple syrup
remaining ¼ cup of Swerve with the whole egg,
THE MEDITERRANEAN REFRESH 2 tbsp. olive oil processor still running, slowly add ½ cup of the
egg yolks, maple syrup and salt. With the
dash of salt
warm milk mixture to temper the eggs so that
¼ tbsp. vanilla extract
the mixture does not curdle.
3. Slowly add the contents of the food processor
back into the pan with the milk mixture and
continue to cook. Reduce the heat to medium and
cook until the pudding begins to bubble and
thicken, about 6–8 minutes. Remove from the
heat and add the oil and vanilla. Divide into
6 serving cups, and chill for at least 4 hours or
overnight. Serve cold, garnished with chopped
pistachios.

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