Vanilla-Nut Pudding

Make this yummy dessert ahead of time, since it needs to cool completely.

Combine 6 tablespoons raw sugar with 2 tablespoons cornstarch in a saucepan. Stir in 1/2 cup plain soy milk (such as Silk), stirring constantly with a whisk until well combined. Add another cup and a half of soy milk, stirring with a whisk. Heat over medium heat until the mixture begins to simmer, stirring frequently, then reduce heat to medium-low and cook for 9 minutes, still stirring frequently.

Make the equivalent of one egg using egg replacer (such as Ener-G). Slowly add the soy milk mixture to the egg, in a medium-sized bowl, stirring with a whisk. Transfer back to the saucepan and return to the burner over medium-low heat. Cook until it begins to thicken, stirring constantly - the original recipe said 3 minutes, but my mixture took closer to 4, I'm sure because I was not using a real egg.

Transfer to a bowl and stir in 1 teaspoon vanilla extract. Cover the top of the pudding with plastic wrap, and let cool completely.

Just before serving, sprinkle the top with 2 tablespoons chopped pistachios and 1 tablespoon chopped blanched almonds. You'll have 4, 1/2 cup servings of 200 calories.

The texture on this came out more perfect than I ever would have dared dream! Sprinkle with nutmeg as a garnish, if you like.

Cost:
plain soy milk $2.49
blanched almonds $5.99