| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Desserts, Bakery, Low-fat, Vegetarian |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Soy milk |
| 1/4 |
c |
Cornstarch |
| 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Maple syrup |
| 1 1/2 |
c |
Packed grated carrots |
| 3 |
c |
Day old whole grain bread crumbs |
| 2 |
ts |
Freshly grated ginger |
| 2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 3/4 |
c |
Raisins |
| 1/3 |
c |
Ground walnuts |
| 1 |
|
Orange, peeled & chopped |
| 1 |
|
Apple, cored & chopped |
| 1/2 |
c |
Dried apricots, chopped |
| 1 |
c |
Water |
| 1/2 |
c |
Frozen pineapple juice concentrate |
| 2 |
ts |
Slivered fresh ginger |
| 1/2 |
c |
Raw cashews |
| 1/3 |
c |
Water |
| 1/3 |
c |
Maple syrup |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
PUDDING
COMPOTE
CREME
PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch &
baking powder. Combine with other pudding ingredients & pour into a 9" X
5" cake pan. Cover with foil & bake 1 to 1 1/4 hours. Let cool for 30
minutes & cut into 8 squares. COMPOTE: Combine all ingredients in a pot &
cook over low heat 30 to 40 minutes, stirring occasionally, until apricots
are tender & a light syrup forms. CREME: Puree all ingredients in a blender
till creamy, smooth & white. TO ASSEMBLE: Pour about 1/4 c compoteover a
serving of pudding: top with a dollop of creme.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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