Strawberry Yogurt

Submitted by Stacie Buccina

2 cups fresh or frozen strawberries, partially thawed
2 3/4 cups soy milk (I prefer Plain Silk)
1/4 cup evaporated cane juice
5 Tbsp cornstarch
1/4 tsp sea salt
1/4 cup lemon juice

Blend strawberries, 1 1/2 cups of soy milk, evaporated cane juice, cornstarch, sea salt, and lemon juice in a blender or food processor until smooth. Pour into a medium saucepan. Stir in the remaining 1 1/4 cups soy milk. (Alternatively, you can thaw and mash the strawberries and add the remaining ingredients. Whisk with a wire whisk until blended.) Bring to a full rolling boil, stirring constantly. A full rolling boil does not stop when stirred. At this point, the pudding will not look thick enough, but it will thicken as it cools. Remove from heat and cool slightly. Pour into a container and chill overnight. Yogurt should be thick after it is chilled.