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carrot pudding recipe

I tried this dessert recipe tonight and really enjoyed it.  I believe that
most brands of rice milk are fat-free or very low fat, but check your label
to be sure.

CARROT PUDDING (from "Foods That Fight Pain" by Dr. Neal Barnard)

3 medium-size carrots, grated
1/3 cup raisins (I used golden raisins)
1 1/2 cups plain or vanilla rice milk
1/4 teaspoon minced fresh ginger
3 tablespoons tapioca

Combine all ingredients in a saucepan.  Bring to a boil, and cook over low
heat for about 15 minutes, stirring frequnetly, until the carrots are soft
and the liquid has mostly evaporated.

Transfer about half the mixture to a blender.  Blend until smooth, and then
return the blended mixture to the pan, stirring it back into the unblended
half.  Serve warm or chilled.