It’s my first weekend at home in what seems like forever, and I’m enjoying a beautiful summer weekend in the Pacific Northwest, which means temperatures in the high 70’s. I thought this was a great time to make Lemon Cashew pudding, it has a nice soft lemon taste to it, not real tangy, not overly sweet. Wouldn’t you like a delicate tasting treat on a nice summer day? Kid and adult friendly, yet not full of refined sugar and artificial ingredients.
This isn’t the first recipe that makes me wish I had a lemon tree in my back yard. At the beginning of our marriage we lived in Phoenix, it was good that I spent a few years there to learn that I don’t miss the 100 degree plus temperatures. I do much better in the mild temperatures that we have. What I do miss is the availability of fruit trees like lemons and grapefruit. A few years back my husband and I were visiting his brother, who lives in Phoenix. His citrus trees were bursting with lemons, oranges, and grapefruits. It almost made me cry when I saw some of the fruit had fallen and was going to waste on the ground. It made me even more sad when I realized that after we picked bags and bags of the pretty yellow and orange fruit that I couldn’t take it all home with me on the plane. What I wouldn’t give for a lemon tree in my backyard. I know I wouldn’t move back to Phoenix so I guess I wouldn’t give everything. I will have to be content with the apple, cherry and asian pear that I do have.
Fresh lemon juice, and creamy cashews make this pudding full of flavor and nutrition too.
Cashews are another source of antioxidants, along with some copper, zinc and iron. How many of the puddings that you make from a box have protein? Cashews are a great source of protein too, and a healthy fat.
Looking forward to sharing this Lemon Cashew Pudding with some of the little one’s in our life, who like to come and pick blueberries. I bet this would taste good with some blueberries sprinkled on top too.
Prep Time: 15 minutes
Cook Time: 10 minutes