This creamy orange pudding can be made up to 24 hours ahead. In medium saucepan, mix orange juice concentrate, orange juice, agar agar, 3/4 cup maple syrup and lemon juice. Bring to boil over medium-high heat. Reduce heat to medium and cook, stirring often, until agar has completely dissolved, about 5 minutes. Pour into bowl, cover and freeze until thoroughly chilled, about 20 minutes. In food processor or blender, process cheeses until very smooth. Stir into orange mixture until well-blended. Stir in remaining 1/4 cup maple syrup if desired. Pour into freezer-proof serving dishes or hollowed out orange shells. Refrigerate until ready to serve, then freeze 5 minutes just before serving. Garnish with cranberry halves and mint leaves. PER 1/2-CUP SERVING: 215 CAL.;9G PROT.; 3G TOTAL FAT (2G SAT. FAT); 40G CARB.; 10MG CHOL.; 180MG SOD.; 0 FIBER. By Kathleen
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 28 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 11.9mg||4 %|
|Sodium 188.1mg||6 %|
|Potassium 227.4mg||6 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.4g|
|Protein 8.7g||12 %|
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Calories per serving: 128
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