Try this Warm Carrot Pudding with Gingered Fruit Compote recipe, or contribute your own.
Suggest a better descriptionPUDDING: 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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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 8 | ||
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Calories: 442 | ||
Calories from Fat: 87 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 377.2mg | 13 % | |
Potassium 729.2mg | 19 % | |
Total Carbohydrate 83.8g | 25 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 76.5g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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