Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (6)
Loved the ecipe
I made this for a picnic recently and it was delicious! No one (almost all meat eaters and 1 vegetarian) had a clue it was vegan! The only thing I changed was the addition of sliced, toasted almonds instead of the pomegranate seeds which are difficult to find out of season here in the midwest. Thanks for this amazing recipe!
Dreamy, creamy, yummy recipe ~ will be making again!!
Has anyone tried it without the orange zest and pomegranate seeds?
Yes, I like it a lot better without. I’ve tried it both ways.
I’m not sure how I stumbled across this recipe before but I have made it and it was delicious! I didn’t use the garnishments but it would definitely alter the taste of the “pudding” by opting to use different fruits to garnish.