Pineapple Pudding

Pineapple Pudding

 2 cups of millet

8 cups of pineapple juice

1 cup of water

1 1/3 cups raw washed cashews r 1 pound of extra firm tofu

2 teaspoons of salt

8 tablespoons lemon juice

2/3 cup honey

2 20 oz. cans crushed or chunked pineapple

2 tablespoons of vanilla powder

Simmer millet, water, and pineapple juice in covered saucepan on low heat until well cooked, usually about 1 hour. Stir occasionally. When cooked, add remaining ingredients, stirring well. Blend mixture two cups at a time, until thoroughly creamy. Pour into casserole dish or bowl and chill until set, at least several hours. Serve.

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