Sorry no pics, I ate it up already. But I was curious if anyone knew the food science behind this recipe I threw together, initially for a smoothie, but which turned into a kind of pudding or jelly:

• hella blueberries, like 1/2 lb (washed with vinegar, rinsed with water)
• enough soy milk to just cover them in the blender, maybe 8-10 oz?
• couple teaspoons of this low-cal sweetener I found (isomaltulose, stevia and monk fruit extracts)
• pinch of cinnamon
• pinch of dried basil
• pinch of salt

Blend together until smooth. Wait for a while and realize your smoothie has turned solid for some reason (about 5 min)

It’s kind of like a soft tofu pudding, a Desi-style yogurt, Chinese ginger milk curd or Indian kharvas/junnu if you know those.

I’m guessing the science is something like those later ones. Some reaction between the blueberries or isomaltulose and the soy milk proteins causing a gel to form. I’m pretty sure it’s not curdling tofu from the soy milk. It isn’t very acidic and I applied no heat (apart from the blender’s working heat). Also there is hardly any liquid, so probably not “whey.”

Tastes great btw. Not too sweet or tangy, and very refreshing. Nice deep purple color to it. I think serving it with a fruit syrup would be excellent