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This delicious pudding is easy to make, and is beautifully light and refreshing.


1 honeydew melon
1/3 cup lime juice
2 tablespoons gelatin
cup of mild, liquid honey OR gluten-free rice syrup
cup cashews
cup boiling water


Finely grind the cashews in a blender, add boiling water and blend until the mixture is smooth. Place in a container in freezer. Put chunks of melon into blender and blend until pureed. You'll need 3 cups of puree.

Put half a cup of puree in a small saucepan and sprinkle gelatin over it. Allow gelatin to soften for a few minutes, heat gently and briefly to dissolve the gelatin. Stir in honey. Allow mixture to cool. Add the lime juice to the puree which is still in the blender. While blending, pour in the cold cashew mixture. Blend for half a minute more.

Pour into a 1200ml (1 quart) mould which has been lightly oiled. Chill overnight.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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