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COOKING with Kerry Dunnington

Servingsuggestions:

A light, naturally sweet treat
Special to The ExaminerR

ecently I was invited to do a
cooking demonstration for
fourth-, fifth- and sixth-gradestudents at Hampstead Hill
Academy, a public charter school inBaltimore. The school’s curriculum
includes the Food for Life program;a hands-on nutrition education program.
The curriculum was created bythe Food Studies Institute, a nonprofit organization that works toimprove the health and educationof students through research studies that document improvements
in health, behavior and academic
performance through food-based
solutions. Food for Life is basedon the award-winning Food is
Elementary curriculum, designed
by Dr. Antonia Demas, founder of
the Food Studies Institute. The
program educates children about
nutrition, cooking and gardening
by providing positive, sensory-based
experiences through cooking andgrowing healthy foods.
I was asked to create a healthysnack the kids could prepare themselves over their summer vacation.
In keeping with my philosophy thatparallels the Food for Life philosophy, I developed a simple, nutritious
cherry pudding using nontraditional
ingredients that doesn’t require
cooking. The basis of the pudding
is prepared using silken tofu (highin vegetable protein, gluten-free andnearly fat-free), and cactus syrup (anatural sweetener) replaces white
granulated sugar.
Kids loved watching the combination come together in the blender.
They were amazed that in just a few
minutes they were eating spoonfulsof creamy pudding. The ultimate
reward came when one student said,“Mrs. Dunnington, I never knew
something could taste so delicious
without using white sugar.” Mission
accomplished!
Catch Kerry’s column biweekly in
Body & Soul. She can be reached at
thisbookcooks@verizon.net.

Vegan cherry pudding(not just for kids)
The basis for this recipe istofu, natural sweeteners andvanilla. If you’re not a fan ofcherries, just about any fruit
works well in this recipe;change the fruit according towhat’s in season. You can also
turn the basis of this into a
chocolate pudding by replacing the fruit with a 1⁄2 cup ofcocoa powder, 1 teaspoon ofcinnamon and 1 tablespoon
vanilla extract. Preparation
tip: Refrigerate the tofu before
preparing. For optimum flavor,
the pudding is best made inadvance. Serve very cold.

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NOT JUST FOR CHERRIES

Try other fruits as well forthe pudding.

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ACRYLIC BATH, SHOWER & WALL SYSTEMSiJUXBTPOFPGUIFCFTUBOENPTUTBUJTGZJOHFYQFSJFODFTBNPOHUIFNBOZIPNFJNQSPWFNFOUQSPKFDUTUIBUXFIBWFIBE*UUSVMZJTPOFPGUIFCFTU
JOWFTUNFOUTXFWFNBEFJOPVSIPNF! Two 12.3-ounce packages extrafirm Silken Lite Tofu, drained ofany excess water! 2 cups fresh or frozen pitted
cherries! 1⁄4 cup maple syrup! 1⁄4 cup cactus syrup (agavenectar)! 2 teaspoons vanilla extract
In a blender, combine, tofu,cherries, maple syrup, cactus
syrup and vanilla. Processuntil smooth and creamy.
Chill for several hours before
serving. Yields 10 1⁄2-cupservings.
Nutritional analysis: 73 calories, 1 gram total fat, 0 grams
saturated fat, 0 grams transfat, 0 mgs cholesterol, 58 mgs
sodium, 13 grams total carbohydrate, 1 gram dietary fiber, 5grams protein, 11 grams sugar

2006

Cactus syrup (agave nectar)and silken tofu (Mori-Nubrand) are available in mostgrocery stores and major
health-oriented grocery storesnationwide.

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#&9".

By Kerry Dunnington! Spoon pudding into parfaitglasses and top with granola! Fill a baked pie shell withpudding! Mini Fillo shells (available
in the frozen food sectionof most grocery stores) aredelicious bite-size “containers” for pudding; garnish
with chopped nuts
! Fill crepes with pudding! Top pancakes, waffles andoatmeal with dollops ofpudding! Add to fruit smoothies! Eat pudding as you wouldyogurt

AP