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Name: Fruit Pudding (Lacto)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 tb Sugar; 2 tb Apple sauce; Fine with a dessert apple); Ready-to-eat prunes; 3/4 c Flour; 2 ts Baking Powder; 1 ts Lemon juice; 1 lg Cooking apple (would work; 1 250 gram packet of; 1 pn Salt; 1/3 c Skimmed milk, or substitute; 1 c Water; 1 tb Sugar

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INGREDIENTS

4 tb Sugar
2 tb Apple sauce
FILLING
Fine with a dessert apple)
Ready-to-eat prunes
3/4 c Flour
2 ts Baking Powder
1 ts Lemon juice
1 lg Cooking apple (would work
1 250 gram packet of
1 pn Salt
1/3 c Skimmed milk, or substitute
1 c Water
TOPPING
1 tb Sugar

Servings

INSTRUCTIONS

Take a a pan that can go from stove to table; I have an 8-inch diameter enamelled steel casserole that works well. Peel, core, and slice the apple. Place it in the pan with the prunes, sugar, water, and lemon juice. Bring it to a boil. While it is heating, sift the flour with baking powder and salt, then stir in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot fruit, then sprinkle with the remaining tablespoonful of sugar. Cover the pan and simmer for 15 mins. Serve hot. Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Fruit Pudding (Lacto)

4 tb Sugar
2 tb Apple sauce
 FILLING
 Fine with a dessert apple)
 Ready-to-eat prunes
3/4 c Flour
2 ts Baking Powder
1 ts Lemon juice
1 lg Cooking apple (would work
1 250 gram packet of
1 pn Salt
1/3 c Skimmed milk, or substitute
1 c Water
 TOPPING
1 tb Sugar

Take a a pan that can go from stove to table; I have an 8-inch diameter  enamelled steel casserole that works well.    Peel, core, and slice the apple. Place it in the pan with the prunes,  sugar, water, and lemon juice. Bring it to a boil.    While it is heating, sift the flour with baking powder and salt, then stir  in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot  fruit, then sprinkle with the remaining tablespoonful of sugar.    Cover the pan and simmer for 15 mins. Serve hot.    Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest  [Volume 14 Issue 5] Jan. 5, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (600g)
Recipe Makes: 1 Servings

Calories: 1411
Calories from Fat: 15 (1%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 736.8mg		25 %
Potassium 964.5mg		25 %
Total Carbohydrate 347.2g		102 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 343.5g
Protein 14.6g		21 %
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.

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Calories per serving: 1411

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