---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WARM CARROT PUDDING WITH GINGERED FRUIT COMPOTE
  Categories: Desserts, Bakery, Low-fat, Vegetarian
       Yield: 8 servings
  
 ----------------------------------PUDDING----------------------------------
     3/4 c  Soy milk
     1/4 c  Cornstarch
     1/2 ts Baking powder
     1/2 c  Maple syrup
   1 1/2 c  Packed grated carrots
       3 c  Day old whole grain bread
            -- crumbs
       2 ts Freshly grated ginger
       2 ts Cinnamon
     1/4 ts Nutmeg
     3/4 c  Raisins
     1/3 c  Ground walnuts
 
 ----------------------------------COMPOTE----------------------------------
       1 ea Orange, peeled & chopped
       1 ea Apple, cored & chopped
     1/2 c  Dried apricots, chopped
       1 c  Water
     1/2 c  Frozen pineapple juice
            -- concentrate
       2 ts Slivered fresh ginger
 
 -----------------------------------CREME-----------------------------------
     1/2 c  Raw cashews
     1/3 c  Water
     1/3 c  Maple syrup
       1 ts Vanilla
  
   PUDDING: Preheat oven to 350F.  Whisk together soy milk, cornstarch &
   baking powder.  Combine with other pudding ingredients & pour into a
   9″ X 5″ cake pan.  Cover with foil & bake 1 to 1 1/4 hours.  Let cool
   for 30 minutes & cut into 8 squares.
   COMPOTE: Combine all ingredients in a pot & cook over low heat 30 to
   40 minutes, stirring occasionally, until apricots are tender & a
   light syrup forms.
   CREME: Puree all ingredients in a blender till creamy, smooth & white.
   TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top
   with a dollop of creme.
  
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