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---------- Recipe via Meal-Master (tm) v8.02
Title: WARM CARROT PUDDING WITH GINGERED FRUIT COMPOTE
Categories: Desserts, Bakery, Low-fat, Vegetarian
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 ea Orange, peeled & chopped
1 ea 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.
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