Instructions: Divide 1 1/4 cups of the blackberries among 8 (10-ounce) wine glasses. Press remaining blackberries through a sieve. Discard seeds and set juice aside.

Bring 1 1/2 cups wine to boil in medium saucepan. Add maple syrup, almond and vanilla extracts. Make a slurry with cornstarch and remaining 1/4 cup of wine and stir into mixture. Bring back to boil and stir 30 seconds while it thickens.

Set aside to cool slightly.

Heat small amount of water in medium saucepan. Set a round-bottomed copper or other metal bowl on top to create a double boiler. Reduce heat to simmer. Pour the sugar and egg substitute into bowl and beat over simmering water until frothy, thick, creamy and more than tripled in volume - about 3 minutes.

Pour wine syrup into egg substitute mixture in a thin stream, whisking all the time. Add 3/4 of the blackberry puree, mixing well. Spoon pudding over blackberries in glasses. Swirl blackberry puree on top of each dessert.

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