Title: Orange Velvet Pudding
Categories: None, Vegtime4
Yield: 10 servings

12 oz Canned unsweetened frozen
-orange; thawed
Juice concentrate
1/2 c Orange juice
2 tb Agar agar flakes
1 c Maple syrup
2 tb Fresh lemon juice
12 oz Nonfat cottage cheese
12 oz Part-skim ricotta cheese
Halved fresh cranberries and
-mint leaves; for
Garnish
10 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,
3/4 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 1/4 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 1/2-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 on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 28

Converted by MM_Buster v2.0l.