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Ingredients
- 2 c. dry apricots
- 1 quart apricot juice
- 8 Tbsp. agar-agar flakes
- 2 tsp grnd cinnamon
- 1 tsp grnd allspice
- 1 tsp grated nutmeg
- 1/2 tsp grnd cloves
- 3 c. soy lowfat milk
- 4 Tbsp. kudzu
- 1 c. maple syrup
- 1/4 c. vanilla extract
Directions
- 8 SERVINGS DAIRY-FREE
- This luscious pudding is wonderful served on its own, with one of the cream toppings or possibly as a pie filling.
- SOAK APRICOTS in 2 c. apricot juice for 15 min. Pour remaining 2 c. juice in heavy-bottomed medium saucepan. Stir in agar flakes and allow to sit for 10 min.
- Meanwhile, in large skillet, combine apricots with soaking juice, cinnamon, allspice, nutmeg, and cloves. Bring to a simmer over medium heat and cook, stirring often, 15 min. Remove from heat.
- Bring agar mix to slow simmer over low heat and simmer till flakes are dissolved. Add in soy lowfat milk, stirring often to prevent it from burning. In a small bowl, dissolve kudzu in 1/4 c. water. When the kudzu is completely dissolved, whisk it into soy lowfat milk mix. Add in maple syrup and vanilla extract. In food processor, process apricots till smooth. Add in to soy mix and cook, stirring occasionally, 10 min. Transfer pudding to a shallow casserole, bring to room temperature, then chill till set, about 1 hour.
- When ready to serve, process mix in a food processor till smooth.
- Serve in parfait glasses with a dollop of Tofu Cream, if you like. PER
- VARIATION: For Apricot Icebox Pie, pour pudding into a prepared pie crust rather than into a shallow casserole dish. Let pudding come to room temperature, then chill for at least 1 hour to set.
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