Dear Sun Spots: Could you or your readers please help me in locating a recipe for chocolate pudding? Back about 60 years ago, mother had a recipe she made in a double boiler. Thank you. – Peggy, No Town.

Answer: In addition to responses from readers, perhaps you and your family might enjoy this Strawberry White Chocolate Mousse posted online at www.elise.com (a variation of a Martha Stewart Living strawberry mousse cake). Ingredients: 1½ pounds of strawberries, 2 tablespoons fresh lemon juice, divided, 8 ounces white chocolate, finely chopped, 1¼ teaspoon unflavored gelatin (about half a small envelope), 2 cups heavy cream, 2 tablesppons powdered (confectioner’s) sugar.

Method: Clean and hull the strawberries. Starting with about half of the strawberries , quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 tablespoon of the lemon juice and set aside. With the remaining berries, slice as many as to fill up 2 cups and set aside. Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn’t actually touch the bottom of the bowl.) Stir until smooth, set aside.

Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes. Stir ¼ cup of the cream and the 2 tablespoons of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in ¾ cup of the strawberry purée. Reserve the remaining ¼ cup of purée.

Using an electric mixer, whip the remaining 1¾ cup of cream. Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour. Stir the remaining 1 tablespoon of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even overnight (cover with plastic wrap).

When you are ready to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish. Serves 6-8.

You and your family might also be interested in the following Silken Tofu Chocolate Pudding located online at www.care2.com, which looked tasty to Sun Spots and a good healthy version.

Quick Silken Tofu Chocolate Pudding Ingredients: 6 ounces semisweet chocolate chips, 1 10-ounce packages firm silken (aseptic-packed) tofu, 1 to 2 tablespoons brown sugar, honey, or brown rice syrup, or to taste, dash of nutmeg, 1 banana, thinly sliced (optional).

Method: Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat. Transfer the melted chocolate to the container of a food processor fitted with a steel blade. Add the bright white tofu and process until smooth. Add the brown sugar, honey, or rice syrup to taste, and sprinkle in the nutmeg. Process again until velvety smooth. Stir in the little rounds of sliced banana, if desired. Divide the pudding among 6 dessert cups and chill until needed. Serves six.

• Readers looking for places that accept left over garage sale items (Sun Spots column Monday) should please note that St. Martins de Porres on Bartlett Street in Lewiston, 786-4690 no longer accepts clothing. They do accept household goods, bedding, sheets, towels, glassware, paintings, some furniture on a limited basis, dishes, electrical items and more. All items are in excellent working condition. Contact them to discuss what you have to donate. Donations can typically be made Mondays, Wednesdays and Fridays from 10 a.m. to 4 p.m. Sun Spots would urge you to call first. The Bargain Basket is open to the public during the above hours. Clothing is available for a minimal fee. The price is always right.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to sunspots@sunjournal.com.

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