Quince and Tamarind Pudding

Remove the skins and pits from the quinces

Blend the pulp in a blender with 1 cup of water

In another container, mix the gelatin with the remaining water and hydrate for 1 minute

Heat over low heat, stirring occasionally, until dissolved; then add the quince juice

Combine the whole milk, half-and-half, and half of the vanilla pudding mix in a refrigerator-safe container; refrigerate until chilled

In a stand mixer, beat the egg whites with the remaining vanilla pudding mix until stiff peaks form; fold in the low-fat plain yogurt when the mixture is starting to set

Pour into individual serving cups and refrigerate until set

Garnish with tamarind