INGREDIENTS

INSTRUCTIONS

8 SERVINGS DAIRY-FREE
This luscious pudding is wonderful served on its own, with one of the
cream toppings or as a pie filling.
SOAK APRICOTS in 2 cups apricot juice for 15 minutes. Pour remaining
2 cups juice in heavy-bottomed medium saucepan. Stir in agar flakes
and allow to sit for 10 minutes.
Meanwhile, in large skillet, combine apricots with soaking juice,
cinnamon, allspice, nutmeg, and cloves. Bring to a simmer over medium
heat and cook, stirring often, 15 minutes. Remove from heat.
Bring agar mixture to slow simmer over low heat and simmer until
flakes are dissolved. Add soy milk, stirring often to prevent it from
burning. In a small bowl, dissolve kudzu in 1/4 cup water. When the
kudzu is completely dissolved, whisk it into soy milk mixture. Add
maple syrup and vanilla extract. In food processor, process apricots
until smooth. Add to soy mixture and cook, stirring occasionally, 10
minutes. Transfer pudding to a shallow casserole, bring to room
temperature, then refrigerate until set, about 1 hour.
When ready to serve, process mixture in a food processor until smooth.
Serve in parfait glasses with a dollop of Tofu Cream, if desired. PER
SERVING: 314 CAL.; 4G PROT.; 2G TOTAL FAT (0 SAT. FAT); 69G CARB.; 0
CHOL.; 68MG SOD.; 3G FIBER.
VARIATION: For Apricot Icebox Pie, pour pudding into a prepared pie
crust rather than into a shallow casserole dish. Let pudding come to
room temperature, then refrigerate for at least 1 hour to set.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page  62
Converted by MM_Buster v2.0l.

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