Technically, Jello Pudding is gluten free.
Have you ever looked at the list of ingredients?
SUGAR, MODIFIED CORNSTARCH, COCOA PROCESSED WITH ALKALI, DISODIUM PHOSPHATE (FOR THICKENING), CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES (PREVENT FOAMING), RED 40, YELLOW 5, BLUE 1, ARTIFICIAL COLOR, BHA (PRESERVATIVE). *AMOUNT IN DRY MIX.
Yeah, that’s a lot of stuff that I really don’t want to be eating. I know a little bit here and there probably won’t harm me, but… eh…there’s gotta be a better way.
I am also trying to limit my cow’s milk, since that is one of the things on my don’t eat list. Even though there is no milk listed above, I have tried “alternative” milks in pudding before, and it was pretty runny.
In my quest to make a strawberries and “cream” muffin recipe (coming later), I was noticing the consistency of tofu. You can get it anywhere from soft to firm. I was looking at it thinking it kind of looked like white pudding.
And it takes on the flavor of what you put with it.
What if I added some good stuff and sugar? What would I get?
Well, the first time I got a runny mess. Luckily for my sense of money consciousness, I was able to salvage it by freezing it. Running it through my blender. And freezing it again. Made a nice frozen yogurt/ice cream.
Anyway, I used the firm tofu the next time with less strawberries. You know what?
It was really good. Pretty darn tasty. And just plain pretty.
This Strawberry Pudding recipe is so easy that it actually seems easier than making it from a box. I think I am going to have to try more flavors in the future, but for now, here is a wonderful and simple gluten free, dairy free, vegan Strawberry Pudding.
As the littlest man would say, “Yummy! Yummy!”