Recipe - Orange-Pumpkin Spice Pudding

Safflower oil to coat
Custard cups
1 cup Nonfat milk
1 tablespoon Arrowroot powder
2 tablespoon Molasses
1 cup Canned or cooked fresh
Pumpkin puree
2 tablespoon Cinnamon
One half teaspoon Ground cloves
1 teaspoon Ground cardamom
2 teaspoon Grated gingerroot
1 teaspoon Nutmeg
One half cup Maple syrup
2 tablespoon Grated orange rind
One fourth cup Orange juice
2 Eggs
Nonfat plain yogurt for
Garnish

1. Preheat oven to 350 degrees F. Lightly oil 8 custard cups.

2. In a large bowl combine milk, arrowroot, and molasses, and whisk until
well blended. Add pumpkin, cinnamon, cloves, cardamom, gingerroot, nutmeg,
maple syrup, orange rind, and orange juice.

3. Separate eggs. Add yolks to pumpkin mixture. In a small bowl beat egg
whites until stiff peaks form. Fold into pumpkin mixture.

4. Pour into prepared custard cups. Place in a shallow baking pan. Add hot
water to one half the height of pan. Bake until firm (about 40 minutes).
Let cool slightly and serve garnished with yogurt.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip