Title: Fig Pudding and Lemon Sauce
Categories: Lowfat Pudding
Yield: 4 Servings

FIG PUDDING
1	c	Dried black figs
1 1/2	c	Dried fruit (I used
		Pineapple, golden raisins,
		And peaches)
1 1/4	c	Flour
1	ts	Baking soda
1	ts	Cinnamon
1/2	ts	Ground cloves
1/4	c	Applesauce
1/2	c	Brown sugar
		Egg substitute equivalent to
2		Eggs (I used Eggbeaters)
1	c	Grated raw carrot
1	c	Grated raw potato
LEMON SAUCE
1/4	c	Sugar
1	tb	Cornstarch
1	c	Water
		Grated rind of one lemon
1 1/2	tb	Lemon juice

The fig pudding recipe is adapted from The New York Times Cookbook. The lemon sauce recipe is adapted from The Joy of Cooking.

Cover the figs with boiling water and let stand about 10 minutes. Drain, and chop the fruit. Chop the other dried fruit in small pieces and combine.

Combine the flour with the soda and spices. Add 1/2 cup to the dried fruits and mix.

Beat the applesauce and the brown sugar together. Beat in the egg substitute. Add the grated vegetables. Gradually stir in the flour, beating until smooth. Mix in the dried fruits.

Fill a greased 1 1/2-quart mold about 2/3 full and cover with a lid or foil. Stand on a rack in an inch of boiling water in a pot with a tight cover. Steam 2 hours, adding more boiling water if necessary. Serve hot.

for the lemon sauce, Combine sugar, cornstarch, and water in the top of a double boiler, and stir over hot water until thickened. Remove from the heat, add rind and juice, and serve. I have also made it before dinner and reheated it gently in the double boiler. Date: Sun, 26 Dec 93 17:19:56 PST From: Jane Colman

Converted to MM format by Dale & Gail Shipp, Columbia Md.

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