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 |
| 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.