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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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 8|
|Calories from Fat: 87 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 442
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