This is a refreshingly sweet and tart tropical dessert and it’s so easy to make! It has no cream, eggs, butter, or processed graham crackers—just a creamy tart and sweet lime pudding sitting atop a walnut and oat crust.
Health Benefits – low sugar, nut free, gluten free
Servings: 4-5
Ingredients
Sauté
2 sweet potatoes, peeled and diced (4 cups)
2 Tbsp vegetable broth
¼ cup cup onions, diced
1 bunch kale, chopped (6-7 cups)
Lemon Mustard Sauce
¼ cup lemon juice
¼ cup reduced- sodium soy sauce
1 Tbsp Dijon mustard
1 tsp dried dill
1 tsp cornstarch mixed with 2 Tbsp water
Method
- In a pot, cover potatoes with water and cook over medium heat until potatoes are soft but not mushy. Drain.
- In a medium skillet, combine the vegetable broth, onion, and kale. Cover and cook over medium heat for 3-5 minutes, until kale softens.
- Add potatoes to skillet.
- In a saucepan, combine all sauce ingredients and cook over medium heat until it thickens.
- Gently stir 6 Tbsp of sauce into the skillet. Cook for 2-3 minutes, adding up to 2 Tbsp of additional sauce if necessary.
- Serve warm.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 21 Nov, 2023.
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