| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Vegetarian |
Vegetarian, Vegan, Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Juice, peach or apple-peach |
| 1 |
c |
Peaches, dried |
| 2 |
sl |
Gingerroot, fresh |
| 1 |
tb |
Agar flakes |
| 5 |
tb |
Arrowroot or kuzu powder |
| 1 1/2 |
ts |
Vanilla extract |
| 6 |
tb |
Jam, peach or other pure fruit |
| 1/4 |
c |
Coconut, toasted |
INSTRUCTIONS
In a 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and agar.
Bring to a boil, stirring frequently, cover and let simmer until peaches
are plump, about 5 to 7 minutes.
Remove and discard gingerroot.
Place half of mixture into blender, not filling container up more than
half-way. Place a cloth over blender lid to protect your hand from hot
liquid.
Blend mixture thoroughly and pour into a bowl. Blend remaining mixture.
In a separate container dissolve arrowroot in remaining one cup of juice.
Return puree to saucepan and bring to a slow boil.
Stir in vanilla.
Pour arrowroot-juice mixture into puree. Cook, stirring constantly, until
mixture turns clear. Cook an additional 30 seconds.
Remove from heat, and pour into a 2 uart shallow pan or individual parfait
glasses.
Allow to cool to room temperature for one hour or set in freezer for 15 to
20 minutes.
Top with jam and garnish with coconut. Serve.
Per serving: 230 cal, 2 g prot, 26 mg sod, 54 g carb, 2 g fat, 9 mg chol,
148 mg calcium
Vegetarian Gourmet/Summer 1993, posted by Dianne Smith/DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”