Orange velvet pudding

Yield: 10 servings

Measure Ingredient
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
\N \N Garnish

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.

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