Lemon Yogurt Pudding

My friend made some yummy vegan jello, which inspired me to make my own and do some experimenting. I did make the jello and it was tasty and I wanted to take it a step further, so I ventured into pudding. This pudding is light, has a bit of sweetness and lots of lemony zing. It was quick and easy to make and contains wholesome, natural ingredients. I am going to experiment further with it and see what else I can come up with. Let me know what your favourite jello and pudding flavours are, the usual and the unusual.

Instead of gelatin, which is animal based, I use agar seaweed. Agar is rich in iodine and trace minerals, it is also mildly laxative. Agar flakes are produced by cooking, then pressing and freeze drying the seaweed. The flakes are the least processed and healthiest form of agar. Agar can also be found in powder but I recommend staying clear of the powder as it is chemically processed. Here is the recipe: 1/4 cup fresh squeezed lemon juice 1/2 cup unsweetened pear or apple juice 2 tbsp agar 3 tbsp honey 1 tsp lemon zest from an organic lemon 1 cup organic vanilla yogurt Heat the lemon and pear or apple juice in a small sauce pan. Add the agar and stir until dissolved. Allow the mixture to simmer for a couple minutes until the agar is completely dissolved. Remove from heat and stir in honey and lemon zest. Stir a couple spoonfuls of the juice mix into the yogurt. Now whisk the yogurt into the juice mixture a few spoonfuls at a time. Pour the pudding into little bowls and top with a bit of zest or a few raspberries. Put it into the fridge for at least one hour. Serve with a little spoon and enjoy every creamy bite.