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!
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 Cal (35% from Fat, 3% from Protein, 62% from Carb); 1 g Protein; 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; Weight Watchers 3 points
(c) Copyright 2006 Kitchen Parade
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