Day 327: Carrot Pudding ♥


March 4, 2006
Carrot Pudding
Today's Vegetable Recipe: Easy sweet carrot pudding made with carrot juice.

Carrot pudding? Yes!

And sooooo -- -- how was it? Delicious!

Smooth and creamy as good chocolate but orange and dreamy like -- carrot.

It's an oddity, I know, but worth a try if only because it's so easy and yes, so novel.

NEXT TIME I'll remember the lemon zest every time!

RECIPE for CARROT PUDDING

Hands-on time: 5 minutes
Time to table: 60 minutes
Serves 2

1 tablespoon cornstarch
2 tablespoons sugar
1 cup carrot juice
Zest of a lemon (don't skip this)
1 tablespoon butter

In a small pot, whisk out any lumps from the cornstarch and sugar. Slowly add the juice and lemon zest. Bring to a boil, whisking often. Boil for 2-3 minutes, whisking the whole time. Transfer the pan to an ice bath (a larger bowl filled with ice and water) and whisk occasionally for 10 minutes.

NUTRITION ESTIMATE Per Serving: 150 Calories; 6 g Tot Fat; 4 g Sat Fat; 23 g Carb; 1 g Fiber; NetCarb22; 2 mg Calcium; 0 mg Iron; 116 mg Sodium; 15 mg Cholesterol; 1 g Protein; Weight Watchers Old Points 3, PointsPlus 4



© Copyright Kitchen Parade 2006


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4 comments:

Pille on March 08, 2006

This sounds very interesting, Alanna. I used to love thick carrot juice when I was a kid - which means that I would probably like this one, too.

PatL on March 10, 2006

I would love to make this, if only I had a juicer to make some nice fresh carrot juice. It sounds divine!

Alanna on March 10, 2006

Aha, Patl. I coveted a juicer at one time, one of those industrial-powered, turn trees into juice guys. This pudding however is based on a bottled juice from the grocery -- at Wild Oats it was a couple of dollars (and the fresh-juiced from the juice bar was 2X that) though my 'normal' grocery is carrying it now too for maybe $3. So: maybe not so far out of reach as you think?

Yasmeen on November 27, 2008

Thanks for such easy recipe of carrot pudding.I made it last week and it was delish!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna

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