Creamy Cinnamon Pumpkin Pudding - 21g Carb, 3g Fiber
From: Elana Amsterdam, Delicious Living VIA newhope360.com
This rich and creamy vegan treat goes together in minutes and melts
in your mouth. Ingredient tips: Cooking with agar, a vegan jelling
agent derived from red algae, creates an almost instant pudding that
will wow your holiday guests—food restrictions or none. Yacon, a
thick syrup made from the yacon root, is a lower-calorie sweetener
that helps with digestion; I use it in recipes as a substitute for
molasses.
Serving tip: This pudding is great warmed, with a dollop of whipped
cream if you're not vegan.
Serves: 6
2 1/2 Tbsp agar flakes
1/2 cup raw cashews
1/4 tsp sea salt
1 1/4 cups boiling water
1 1/2 cups pumpkin puree or other cooked, pureed winter squash
1/4 cup yacon syrup or agave nectar
1 Tbsp ground cinnamon
1/4 tsp ground cardamom
1. Place agar, cashews, and salt in a food processor and process to a
fine powder. Add boiling water and process on high speed. Add pumpkin
and yacon or agave and process again until smooth. Blend in cinnamon
and cardamom.
2. Pour pudding into six 1/2-cup ramekins or 1/2-cup mason jars.
Refrigerate until set, about 30 minutes.
Serves: 6
Nutrition per Serving:
129 Calories, 5g Fat, 3g Mono, 1g Poly, 1g Sat, 0mg Cholesterol,
3g Protein, 21g Carb, 3g Fiber, 106mg Sodium
