Desserts
Carrot Pudding
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A creamy, low-fat Carrot Pudding recipe.
Ingredients
I tried this dessert recipe tonight and really enjoyed it. I believe that
most brands of rice milk are fat-free or very low fat, but check your label
to be sure.
CARROT PUDDING (from "Foods That Fight Pain" by Dr. Neal Barnard)
3 medium-size carrots, grated
1/3 cup raisins (I used golden raisins)
1 1/2 cups plain or vanilla rice milk
1/4 teaspoon minced fresh ginger
3 tablespoons tapioca
most brands of rice milk are fat-free or very low fat, but check your label
to be sure.
CARROT PUDDING (from "Foods That Fight Pain" by Dr. Neal Barnard)
3 medium-size carrots, grated
1/3 cup raisins (I used golden raisins)
1 1/2 cups plain or vanilla rice milk
1/4 teaspoon minced fresh ginger
3 tablespoons tapioca
Instructions
Combine all ingredients in a saucepan. Bring to a boil, and cook over low
heat for about 15 minutes, stirring frequnetly, until the carrots are soft
and the liquid has mostly evaporated.
Transfer about half the mixture to a blender. Blend until smooth, and then
return the blended mixture to the pan, stirring it back into the unblended
half. Serve warm or chilled.
heat for about 15 minutes, stirring frequnetly, until the carrots are soft
and the liquid has mostly evaporated.
Transfer about half the mixture to a blender. Blend until smooth, and then
return the blended mixture to the pan, stirring it back into the unblended
half. Serve warm or chilled.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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