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1. Heat the milk in a saucepan over low heat, adding the sugar and the rosewater. Dissolve 3 tablespoons of the cornstarch in 1/3 cup of the water and whisk into the milk. Stir constantly until the milk thickens. Remove from the heat and let stand. 2. In another saucepan, bring the mango or orange juice to a boil. Dissolve the remaining 3 tablespoons in the remaining 1/3 cup water, and whisk into the juice. Stir constantly until the liquid thickens. Remove from the heat and let stand. 3. Pour half of the thickened milk into attractive stemmed glasses or serving dishes. Carefully cover with a layer of thickened juice and drop in a few pieced of fresh fruit. Pour the remaining milk pudding in a third layer and garnish with the rest of the chopped fruit. For a special occasion, each glass may be garnished with a rosette of whipped cream, surrounded by the chunks of fresh mango or orange. Sprinkle with ground pistachio and refrigerate. Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush Posted to MM-Recipes Digest V3 #3.TXT Posted to MM-Recipes Digest V4 #090 by Julie Bertholf
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|Serving Size: 1 Serving (658g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 3mg||0 %|
|Total Carbohydrate 150g||44 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 150g|
|Protein 0g||0 %|
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Calories per serving: 580
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