Title: Warm Carrot Pudding with Gingered Fruit Compote
Categories: Dessert Diet Vegetable
Yield: 8 Servings
| PUDDING |
| 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 |
| COMPOTE |
| 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 |
| CREME |
| 1/2 | c | Raw cashews |
| 1/3 | c | Water |
| 1/3 | c | Maple syrup |
| 1 | ts | Vanilla |
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.