Warm Carrot Pudding with Gingered Fruit Compote

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Warm Carrot Pudding with Gingered Fruit Compote Ingredients

PUDDING	COMPOTE
3/4 c Soy milk	1 Orange, peeled & chopped
1/4 c Cornstarch	1 Apple, cored & chopped
1/2 ts Baking powder	1/2 c Dried apricots, chopped
1/2 c Maple syrup	1 c Water
1 1/2 c Packed grated carrots	1/2 c Frozen pineapple juice
3 c Day old whole grain bread	concentrate
crumbs	2 ts Slivered fresh ginger
2 ts Freshly grated ginger	CREME
2 ts Cinnamon	1/2 c Raw cashews
1/4 ts Nutmeg	1/3 c Water
3/4 c Raisins	1/3 c Maple syrup
1/3 c Ground walnuts	1 ts Vanilla

Instructions for Warm Carrot Pudding with Gingered Fruit Compote

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CarrotsCuisine: Uncategorized

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