Orange Velvet Pudding

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 <schuller@ix.netcom.com> on Mar 10, 1999. Recipe by: Vegetarian Times, December 1997, page 28