Apricot Pudding Recipe
- 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
- 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.
- 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.