| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime2 | 1 | servings | |
INGREDIENTS
| 3 | c | Peach juice |
| 4 | tb | Agar-agar flakes |
| 2 | tb | Kudzu |
| 2 | c | Peeled; chopped ripe peaches |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE Kantens tend to have a gel-like consistency, but the peaches make this dessert very creamy, more akin to a soy-based pudding. This is superb served with a tofu cream or with the coconut custard that accompanies the Spice 'n Rice Pudding. IN MEDIUM SAUCEPAN, mix juice and agar flakes and allow to soak 10 minutes. Bring mixture to a slow simmer and cook until agar has dissolved, about 15 minutes . Add kudzu and peaches and cook, stirring often, 15 minutes. Transfer kanten to shallow casserole dish, bring to room temperature, then refrigerate until set. Blend in food processor until smooth. Refrigerate until ready to, serve. PER SERVING: 80 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 22G CARB.; 0 CHOL.; 13MG SOD.; 1G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 60 Converted by MM_Buster v2.0l.
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