Carob pudding^

Yield: 1 servings

Measure Ingredient
4 cups SOY OR NUT MILK
⅓ cup SWEETENER
¼ cup Carob powder
⅓ cup Cornstarch
1½ teaspoon Coffee substitute, optional
1 teaspoon Vanilla
½ teaspoon Salt

Stir or BLEND all ingredients ntil smooth. Pour into a saucepan.

Lightly boil, stirring until thick, about 10 minutes. Pour into a serving dish, cover and chill. Sprinkle with coconut before serving.

Variation: To use as a pie filling, use ½ cup cornstarch. Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.

Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series.

Unfamiliar ingredients can be found in most large grocery stores or health food stores.

Submitted By CAROLYN SHAW On 09-27-95

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