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Warm Carrot Pudding With Gingered Fruit Compote


Course : Puddings
Serves: 8
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Ingredients:


---PUDDING---

3/4 cup soy milk

1/4 cup cornstarch

1/2 teaspoon baking powder

1/2 cup maple syrup

1 1/2 cups packed grated carrots

3 cups day old whole grain bread crumbs

2 teaspoons freshly grated ginger

2 teaspoons cinnamon

1/4 teaspoon nutmeg

3/4 cup raisins

1/3 cup ground walnuts

---COMPOTE---

1 Medium orange -- peeled and chopped

1 Medium apple -- cored and chopped

1/2 cup dried apricots -- chopped

1 cup water

1/2 cup frozen pineapple juice concentrate

2 teaspoons slivered fresh ginger

---CREME---

1/2 cup raw cashews

1/3 cup water

1/3 cup maple syrup

1 teaspoon vanilla
 

Preparation / Directions:


PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch and baking powder. Combine with other pudding ingredients and pour into a 9" X 5" cake pan. Cover with foil and bake 1 to 1 1/4 hours. Let cool for 30 minutes and cut into 8 squares. COMPOTE: Combine all ingredients in a pot and cook over low heat 30 to 40 minutes, stirring occasionally, until apricots are tender and a light syrup forms. CREME: Puree all ingredients in a blender till creamy, smooth and white. TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top with a dollop of creme.

 

Nutritional Information:

211 Calories (kcal); 3g Total Fat; (10% calories from fat); 2g Protein; 48g Carbohydrate; 0mg Cholesterol; 40mg Sodium

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