Yield: 10 servings
|12 ounces||Canned unsweetened frozen orange; thawed|
|\N \N||Juice concentrate|
|½ cup||Orange juice|
|2 tablespoons||Agar agar flakes|
|1 cup||Maple syrup|
|2 tablespoons||Fresh lemon juice|
|12 ounces||Nonfat cottage cheese|
|12 ounces||Part-skim ricotta cheese|
|\N \N||Halved fresh cranberries and mint leaves; for|
|10 \N||SERVINGS LACTO|
This creamy orange pudding can be made up to 24 hours ahead.
In medium saucepan, mix orange juice concentrate, orange juice, agar agar, ¾ 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 ¼ 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 ½-CUP SERVING: 215 CAL.;9G PROT.; 3G TOTAL FAT (2G SAT. FAT); 40G CARB.; 10MG CHOL.; 180MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 28 Converted by MM_Buster v2.0l.