Soothing Cordelia

Dried peaches, apricots, dates, and pineapple rings soak in lemon juice and water for an hour, then get blended into a thick, creamy pudding with zero added sugar. All the sweetness comes straight from the concentrated fruit.

The soaking step rehydrates the dried fruit just enough that it blends smoothly without needing any dairy, eggs, or thickeners. The lemon juice keeps the color bright and adds a tart note that prevents the natural sugars from tasting cloying.

Poured into small custard cups and chilled, this has the texture of a dense mousse. It’s rich enough that a small portion feels satisfying, which is why the recipe calls for custard cups rather than full-size bowls.

Kitchen Tips

• Cut larger pieces of dried fruit into smaller chunks before soaking so they rehydrate evenly.
• Blend for the full two minutes. Stopping early leaves fibrous bits that break the smooth, creamy texture you’re after.
• If your blender struggles, add a splash more water. You want thick and scoopable, not stiff and chunky.
• Keeps well in the fridge for up to a week tightly covered, making it great for meal prep.

Variations

• Add a pinch of cinnamon or cardamom before blending for a warm spice note.
• Swap the dried peaches for dried mango for a tropical twist.
• Top with a sprinkle of toasted coconut flakes or crushed nuts for crunch.