Name: Orange Velvet Pudding
Ingredients: 12 oz Canned unsweetened frozen orange; thawed; Juice concentrate; 1/2 c Orange juice; 2 tb Agar agar flakes; 1 c Maple syrup; 2 tb Fresh lemon juice; 12 oz Nonfat cottage cheese; 12 oz Part-skim ricotta cheese; Halved fresh cranberries and mint leaves; for; Garnish; 10 SERVINGS LACTO

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John Blanchard

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	Vegtime4	10	servings

INGREDIENTS

12	oz	Canned unsweetened frozen orange; thawed
		Juice concentrate
1/2	c	Orange juice
2	tb	Agar agar flakes
1	c	Maple syrup
2	tb	Fresh lemon juice
12	oz	Nonfat cottage cheese
12	oz	Part-skim ricotta cheese
		Halved fresh cranberries and mint leaves; for
		Garnish
10		SERVINGS LACTO

INSTRUCTIONS

This creamy orange pudding can be made up to 24 hours ahead.
In medium saucepan, mix orange juice concentrate, orange juice, agar agar,
3/4 cup maple syrup and lemon juice. Bring to boil over medium-high heat.
Reduce heat to medium and cook, stirring often, until agar has completely
dissolved, about 5 minutes. Pour into bowl, cover and freeze until
thoroughly chilled, about 20 minutes.
In food processor or blender, process cheeses until very smooth. Stir into
orange mixture until well-blended. Stir in remaining 1/4 cup maple syrup if
desired.
Pour into freezer-proof serving dishes or hollowed out orange shells.
Refrigerate until ready to serve, then freeze 5 minutes just before
serving. Garnish with cranberry halves and mint leaves. PER 1/2-CUP
SERVING: 215 CAL.;9G PROT.; 3G TOTAL FAT (2G SAT. FAT); 40G CARB.; 10MG
CHOL.; 180MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 28
Converted by MM_Buster v2.0l.

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