Strawberry Pudding Shortcake(Yields 6 Servings)

• 2 c. almond milk
• 1/4 c. brown rice syrup
• 2/3 c. yellow corn grits
• 1 tsp. vanilla extract
• 4 c. hulled and sliced strawberries
• 1/2 c. brown rice syrup
• 2 tsp. fresh squeezed lemon juice
• 2 Tbsp. chopped fresh mint
• 6 fresh mint leaves for garnish

1. Combine almond milk and rice syrup in a 2-quart saucepan and bring to a simmer.
2. Add grits and cook for 25 to 30 minutes, stirring constantly.
3. Remove from heat and mix in vanilla.
4. Pour into 6 individual serving dishes or one large mold.
5. Cover and refrigerate immediately for 2 hours to chill and prevent drying. Mix strawberries, rice syrup, lemon juice and mint.
6. Spoon over chilled dessert.
7. Garnish with mint leaves and serve.

almond milk, brown rice syrup, yellow corn grits, vanilla extract, strawberries, brown rice syrup, fresh squeezed lemon juice, fresh mint, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331986 (may not work)