I probably should have filed these little dairy-free sweeties with the Uppity Granny Smith Apple & Pear Rice pudding but they turned out so well I thought they deserved a post all their own. If you recall from last week, I mentioned there would be more to come from that recipe, specifically pudding pops and frosties which I’m now calling pudding petals. The pops however need to go back to the drawing board for a bit of tweaking, but these little gems turned out fabulously. The additional green grape and sweet red cherry garnish add just enough sweetness to the lightly sweet pudding to make it a dessert.
So what you’ll need to do is go back to the Granny Smith Apple & Pear Brown Rice pudding recipe and make it again or save some leftovers. And that’s where we will begin.
Here’s what you’re going to need:
- Take 1 cup of the rice pudding and add 1/2 cup of additional non-dairy milk and process until smooth. Double this if you want to make extra.
- Pour processed mixture into medium bowl or larger measuring cup and spoon into the deviled egg mold or use a cup cake pan or whatever else might be fun. Each petal is approximate 1 heaping tablespoon. If you want to make them bigger go right ahead, there are no hard written rules.
- Add garnish & freeze. I added decorative sliced green grape and sweet cherries but you can use whatever fruit you want. If you freeze the fruit with the pudding petals you will want to serve them right away or the frozen grapes will brown if left out very long. Like all fresh fruit it oxidizes.
Serve as a light dessert on a warm evening or slide them into your kids lunch box to help keep the rest of his/her lunch cool, they’ll hold together as they cool down and can be eaten like a finger food. How fun is that!
Let me know how you like these pudding petals or how you changed it up.