Recipe - Peach Pudding

3 cup Juice, peach or applepeach
1 cup Peaches, dried
2 sl Gingerroot, fresh
1 tablespoon Agar flakes
5 tablespoon Arrowroot or kuzu powder
1 One half teaspoon Vanilla extract
6 tablespoon Jam, peach or other pure
fruit
One fourth cup Coconut, toasted

In a 2quart saucepan, heat 2 cups juice, peaches, gingerroot and agar.
Bring to a boil, stirring frequently, cover and let simmer until peaches
are plump, about 5 to 7 minutes.

Remove and discard gingerroot.

Place half of mixture into blender, not filling container up more than
halfway. Place a cloth over blender lid to protect your hand from hot
liquid.
Blend mixture thoroughly and pour into a bowl. Blend remaining mixture.

In a separate container dissolve arrowroot in remaining one cup of juice.

Return puree to saucepan and bring to a slow boil.
Stir in vanilla.

Pour arrowrootjuice mixture into puree. Cook, stirring constantly, until
mixture turns clear. Cook an additional 30 seconds.

Remove from heat, and pour into a 2 uart shallow pan or individual parfait
glasses.

Allow to cool to room temperature for one hour or set in freezer for 15 to
20 minutes.

Top with jam and garnish with coconut. Serve.

Per serving: 230 cal, 2 g prot, 26 mg sod, 54 g carb, 2 g fat, 9 mg chol,
148 mg calcium

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

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