Recipe - Light Lemon Pudding Parfait

4 tablespoon Agar flakes
2 cup Apple juice
1 One half cup Syrup, rice, brown
One fourth cup Syrup, maple
One fourth teaspoon Turmeric
1/8 teaspoon Sea salt
4 tablespoon Kuzu or arrowroot powder
One half cup Water
2 teaspoon Vanilla extract
1 One half teaspoon Lemon rind
Three fourths cup Lemon juice
One fourth cup Coconut, shredded, unsweet
6 Strawberries, fresh; cut or sliced up

In a 1qt saucepan, mix first 6 ingredients together.
Bring to a boil and cook, stirring frequently, over medium heat until agar
has dissolved, about 5 to 10 minutes.

In a separate bowl, mix together kuzu, water and vanilla. Add to juice
mixture. Cook until luzu clears and liquid has thickened slightly.

Remove from heat, and stir in lemon rind and juice.

Pour into parfait or other glasses. Let cool until set, about one hour.

Garnish with coconut and strawberry slices.

Serve at room temperature or chill in freezer for 15 to 20 minutes.

Per serving: 308 cal, 10 g prot, 75 mg sod, 66 g crb, 1 g fat, 0 mg chol,
83 mg calcium

Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini