INGREDIENTS

INSTRUCTIONS

8 SERVINGS DAIRY-FREE
Luscious layers of sweet potato pudding and pecan cream make this parfait a
special ending to a celebratory meal.
PEEL AND ROUOH-CUT sweet potatoes and put them in 4-quart saucepan with 2
cups water. Cover, bring to a boil, and cook until potatoes are tender,
about 25 minutes; drain well.
In medium saucepan, combine apple juice, 1/2 cup water, and agar-agar
flakes and allow to sit 10 minutes. Bring to a slow simmer over medium heat
and cook for 10 minutes.
In medium bowl, combine barley malt, maple syrup, 1 tablespoon vanilla
extract, salt, cinnamon, nutmeg, allspice and cloves. Add to agar-agar
mixture and stir well.
In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water and
stirring briskly with a whisk, add to agar-agar mixture. This will thicken
it to form a syrup; continue to cook it at a low simmer for 15 minutes.
Puree drained sweet potatoes in a food processor with the remaining 1
tablespoon vanilla extract. Pour syrup into the sweet potatoes and process
several minutes or until smooth. Transfer to shallow casserole, bring to
room temperature and then refrigerate until set, about 1 hour. Blend
pudding in a food processor for several minutes. Place chopped pecans on a
baking sheet and toast in a 350 F oven for 10 minutes. Spoon alternate
layers of pudding and Pecan Cream into parfait glasses. Top each with
chopped toasted nuts.
PER SERVING: 276 CAL.; 3G PROT.; 12G TOTAL FAT (1G SAT. FAT); 41G CARB.; 0
CHOL.; 6MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page  65
Converted by MM_Buster v2.0l.

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