Warm Carrot Pudding with Gingered Fruit Compote

150 minutes Prep: 20 minutes Cook: 100 minutes

388 calories per serving view nutrition facts

8 servings suggest servings

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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	carrots	packed, grated
3	cups	bread crumbs, whole wheat	a day old
2	teaspoons	ginger	freshly grated
2	teaspoons	cinnamon
1/4	teaspoon	nutmeg
3/4	cup	raisins, seedless
1/3	cup	walnuts	ground

Compote
1	each	orange	peeled, chopped
1	each	apple	cored, chopped
1/2	cup	apricots	dried, chopped
1	cup	water
1/2	cup	pineapple juice	frozen, concentrate
2	teaspoons	ginger	fresh, silvered

Creme
1/2	cup	cashew nuts	raw
1/3	cup	water
1/3	cup	maple syrup
1	teaspoon	vanilla extract

Directions

PUDDING: Preheat oven to 350 degrees F.

Whisk together soy milk, cornstarch and baking powder.

Combine with other pudding ingredients and pour into a 9x5 inch 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 compote over a serving of pudding: top with a dollop of creme.

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Nutrition Facts

Serving Size 229g

Amount per Serving

Calories 388 15% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 327mg	14%
Total Carbohydrate 77.0g	26%
Dietary Fiber 5.0g	18%
Sugars 37.0g
Protein 8.0g	17%

Vitamin A	72%		Vitamin C	30%
Calcium	17%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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