Free Recipe Apricot Pudding 2
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Apricot Pudding 2 Recipe
2 c Dried apricots
1 qt Apricot juice
8 tb Agar-agar flakes
2 ts Ground cinnamon
1 ts Ground allspice
1 ts Grated nutmeg
1/2 ts Ground cloves
3 c Soy milk
4 tb Kudzu
1 c Maple syrup
1/4 c Vanilla extract
Apricot Pudding 2 Preparation
8 SERVINGS DAIRY-FREE This luscious pudding is wonderful served on its own, with one of the cream toppings or as a pie filling. SOAK APRICOTS in 2 cups apricot juice for 15 minutes. Pour remaining 2 cups juice in heavy-bottomed medium saucepan. Stir in agar flakes and allow to sit for 10 minutes. Meanwhile, in large skillet, combine apricots with soaking juice, cinnamon, allspice, nutmeg, and cloves. Bring to a simmer over medium heat and cook, stirring often, 15 minutes. Remove from heat. Bring agar mixture to slow simmer over low heat and simmer until flakes are dissolved. Add soy milk, stirring often to prevent it from burning. In a small bowl, dissolve kudzu in 1/4 cup water. When the kudzu is completely dissolved, whisk it into soy milk mixture. Add maple syrup and vanilla extract. In food processor, process apricots until smooth. Add to soy mixture and cook, stirring occasionally, 10 minutes. Transfer pudding to a shallow casserole, bring to room temperature, then refrigerate until set, about 1 hour. When ready to serve, process mixture in a food processor until smooth. Serve in parfait glasses with a dollop of Tofu Cream, if desired. PER SERVING: 314 CAL.; 4G PROT.; 2G TOTAL FAT (0 SAT. FAT); 69G CARB.; 0 CHOL.; 68MG SOD.; 3G FIBER. VARIATION: For Apricot Icebox Pie, pour pudding into a prepared pie crust rather than into a shallow casserole dish. Let pudding come to room temperature, then refrigerate for at least 1 hour to set. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 62 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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