Individual fruit puddings made with guava juice, another good source of lycopene, are topped with yogurt and heart-beneficial almonds.
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Martha Stewart Living, August 2006
- 1/4 cup cornstarch
- 4 1/4 cups guava juice
- 1/4 cup sugar
- 2 teaspoons fresh lemon juice
- 6 tablespoons plain low-fat yogurt
- 6 tablespoons sliced almonds, toasted
- Whisk cornstarch and 1/4 cup guava juice in a bowl until smooth; set aside.
- Bring the remaining 4 cups guava juice and the sugar to a boil in a medium saucepan, stirring until sugar has dissolved. Reduce heat. Stir in cornstarch mixture; simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 4 to 5 minutes. Stir in lemon juice.
- Pour mixture through a fine sieve into a bowl; discard solids. Divide among six 6-ounce ramekins or bowls. Refrigerate puddings, uncovered, 30 minutes. Cover loosely with plastic wrap, and refrigerate until set, at least 3 hours (up to 3 days).
- To serve, top each pudding with 1 tablespoon each yogurt and almonds.
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