This pudding is a great dessert addition to your menu as it provides a light, sweet finish. The orange color is important in providing a fantastic source of the antioxidant beta-carotene for immune system support.
Makes 4 servings
3 medium carrots, grated
1/3 cup raisins
1 1/2 cups plain or vanilla rice milk
1/4 teaspoon minced fresh ginger
3 tablespoons tapioca
Combine all ingredients in a medium saucepan. Cook over low heat, stirring often, for about 15 minutes, or until carrots are soft and most of the liquid has evaporated.
Transfer about half the mixture to a blender and blend until smooth. Return the blended mixture to the pot, and stir to mix. Serve warm or chilled.
Nutrition Information | Per serving (1/4 of recipe)
calories: 121; fat: 0.9 g; saturated fat: 0.1 g; calories from fat: 6.5%; cholesterol: 0 mg; protein: 0.9 g; carbohydrate: 28.7 g; sugar: 13.1 g; fiber: 1.8 g; sodium: 58 mg; calcium: 133 mg; iron: 0.6 mg; vitamin C: 2.3 mg; beta-carotene: 3500 mcg; vitamin E: 1.1 mg
Recipe from Jennifer Raymond, M.S., R.D., found in Foods That Fight Pain by Neal Barnard, M.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.