Kiz
09-25-05, 08:02 AM
Sweet Potato-Apricot Pudding
This recipe is suitable for a: vegetarian/vegan diet.
Category: Desserts - Other
Ingredients:
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2 1/3 cups vanilla soy or rice milk
10 dried apricots
1 cup cooked, mashed sweet potato
2 Tablespoons maple syrup
2 Tablespoons arrowroot (found in natural foods stores)
1/4 teaspoon salt
Freshly grated nutmeg for garnish
Instructions:
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Pour 1 cup of the soy or rice milk over apricots and refrigerate overnight (or until apricots are soft, a few hours). In a blender, purée apricot and soy or rice milk until smooth. Add remaining milk, sweet potato, maple syrup, arrowroot, and salt and blend until creamy and smooth. Pour mixture into a saucepan and heat gently over medium heat for about 10 minutes, stirring frequently. Pour into bowls and chill until set, about 1/2 hour. Garnish with freshly grated nutmeg.
Additional Comments:
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(Serves 4)
This quick dessert is good alone or as a pie filling. If you like a strong maple taste, use a darker grade of syrup.
Variations:
Orange-Date-Sweet Potato Pudding: Use 2/3 cup orange juice, 11/3 cups vanilla soy or rice milk, 4 large, pitted, chopped dates, and 2 tablespoons maple syrup. Combine with sweet potatoes, arrowroot, and salt in a blender, then cook and chill as directed.
Maple-Butterscotch-Pecan Pudding: Use 2 cups vanilla soy or rice milk; a dark grade of maple syrup, or increase maple syrup by 1 tablespoon; and 1 teaspoon butterscotch. Combine with sweet potatoes, arrowroot, and salt and cook as directed. Stir in 1/3 cup toasted, chopped pecans and cool.
Total calories per serving: 227
Fat: 4 grams
Carbohydrates: 40 grams
Protein: 7 gram
Sodium: 260 milligrams
Fiber: 4 grams
From The Vegetarian Resource Group - http://www.vrg.org
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Desserts - Other
Ingredients:
-----------------------------------------------------
2 1/3 cups vanilla soy or rice milk
10 dried apricots
1 cup cooked, mashed sweet potato
2 Tablespoons maple syrup
2 Tablespoons arrowroot (found in natural foods stores)
1/4 teaspoon salt
Freshly grated nutmeg for garnish
Instructions:
-----------------------------------------------------
Pour 1 cup of the soy or rice milk over apricots and refrigerate overnight (or until apricots are soft, a few hours). In a blender, purée apricot and soy or rice milk until smooth. Add remaining milk, sweet potato, maple syrup, arrowroot, and salt and blend until creamy and smooth. Pour mixture into a saucepan and heat gently over medium heat for about 10 minutes, stirring frequently. Pour into bowls and chill until set, about 1/2 hour. Garnish with freshly grated nutmeg.
Additional Comments:
-----------------------------------------------------
(Serves 4)
This quick dessert is good alone or as a pie filling. If you like a strong maple taste, use a darker grade of syrup.
Variations:
Orange-Date-Sweet Potato Pudding: Use 2/3 cup orange juice, 11/3 cups vanilla soy or rice milk, 4 large, pitted, chopped dates, and 2 tablespoons maple syrup. Combine with sweet potatoes, arrowroot, and salt in a blender, then cook and chill as directed.
Maple-Butterscotch-Pecan Pudding: Use 2 cups vanilla soy or rice milk; a dark grade of maple syrup, or increase maple syrup by 1 tablespoon; and 1 teaspoon butterscotch. Combine with sweet potatoes, arrowroot, and salt and cook as directed. Stir in 1/3 cup toasted, chopped pecans and cool.
Total calories per serving: 227
Fat: 4 grams
Carbohydrates: 40 grams
Protein: 7 gram
Sodium: 260 milligrams
Fiber: 4 grams
From The Vegetarian Resource Group - http://www.vrg.org
If you try this recipe please come back and leave a review!