Food & Cooking Recipes Dessert & Treats Recipes Guava Pudding By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 6 Individual fruit puddings made with guava juice, another good source of lycopene, are topped with yogurt and heart-beneficial almonds. Ingredients ¼ cup cornstarch 4 ¼ cups guava juice ¼ cup sugar 2 teaspoons fresh lemon juice 6 tablespoons plain low-fat yogurt 6 tablespoons sliced almonds, toasted Directions Whisk cornstarch and 1/4 cup guava juice in a bowl until smooth; set aside. Bring the remaining 4 cups guava juice and the sugar to a boil in a medium saucepan, stirring until sugar has dissolved. Reduce heat. Stir in cornstarch mixture; simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 4 to 5 minutes. Stir in lemon juice. Pour mixture through a fine sieve into a bowl; discard solids. Divide among six 6-ounce ramekins or bowls. Refrigerate puddings, uncovered, 30 minutes. Cover loosely with plastic wrap, and refrigerate until set, at least 3 hours (up to 3 days). To serve, top each pudding with 1 tablespoon each yogurt and almonds. Print