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Name: Light Lemon Pudding Parfait
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 Strawberries, fresh; sliced; 1 1/2 c Syrup, rice, brown; 2 c Apple juice; 1/4 c Syrup, maple; 3/4 c Lemon juice; 1/4 c Coconut, shredded, unsweet; 1/2 c Water; 2 ts Vanilla extract; 1/4 ts Turmeric; 1/8 ts Sea salt; 4 tb Agar flakes; 4 tb Kuzu or arrowroot powder; 1 1/2 ts Lemon rind

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INGREDIENTS

6 Strawberries, fresh; sliced
1 1/2 c Syrup, rice, brown
2 c Apple juice
1/4 c Syrup, maple
3/4 c Lemon juice
1/4 c Coconut, shredded, unsweet
1/2 c Water
2 ts Vanilla extract
1/4 ts Turmeric
1/8 ts Sea salt
4 tb Agar flakes
4 tb Kuzu or arrowroot powder
1 1/2 ts Lemon rind

INSTRUCTIONS

In a 1-qt saucepan, mix first 6 ingredients together. Bring to a boil and cook, stirring frequently, over medium heat until agar has dissolved, about 5 to 10 minutes. In a separate bowl, mix together kuzu, water and vanilla. Add to juice mixture. Cook until luzu clears and liquid has thickened slightly. Remove from heat, and stir in lemon rind and juice. Pour into parfait or other glasses. Let cool until set, about one hour. Garnish with coconut and strawberry slices. Serve at room temperature or chill in freezer for 15 to 20 minutes. Per serving: 308 cal, 10 g prot, 75 mg sod, 66 g crb, 1 g fat, 0 mg chol, 83 mg calcium Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE

NOTES

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Light Lemon Pudding Parfait

6 Strawberries, fresh; sliced
1 1/2 c Syrup, rice, brown
2 c Apple juice
1/4 c Syrup, maple
3/4 c Lemon juice
1/4 c Coconut, shredded, unsweet
1/2 c Water
2 ts Vanilla extract
1/4 ts Turmeric
1/8 ts Sea salt
4 tb Agar flakes
4 tb Kuzu or arrowroot powder
1 1/2 ts Lemon rind

In a 1-qt saucepan, mix first 6 ingredients together.   Bring to a boil and cook, stirring frequently, over medium heat until agar  has dissolved, about 5 to 10 minutes.     In a separate bowl, mix together kuzu, water and vanilla. Add to juice  mixture. Cook until luzu clears and liquid has thickened slightly.     Remove from heat, and stir in lemon rind and juice.     Pour into parfait or other glasses. Let cool until set, about one hour.     Garnish with coconut and strawberry slices.     Serve at room temperature or chill in freezer for 15 to 20 minutes.     Per serving: 308 cal, 10 g prot, 75 mg sod, 66 g crb, 1 g fat, 0 mg chol,       83 mg calcium     Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 6 Servings

Calories: 77
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 49.4mg		2 %
Potassium 247.6mg		7 %
Total Carbohydrate 20.2g		6 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 19g
Protein 0.9g		1 %
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: 77

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