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8 SERVINGS DAIRY-FREE
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This luscious pudding is wonderful served on its own, with one of the cream toppings or possibly as a pie filling.
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SOAK APRICOTS in 2 c. apricot juice for 15 min.
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Pour remaining 2 c. juice in heavy-bottomed medium saucepan.
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Stir in agar flakes and allow to sit for 10 min.
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Meanwhile, in large skillet, combine apricots with soaking juice, cinnamon, allspice, nutmeg, and cloves.
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Bring to a simmer over medium heat and cook, stirring often, 15 min.
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Remove from heat.
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Bring agar mix to slow simmer over low heat and simmer till flakes are dissolved.
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Add in soy lowfat milk, stirring often to prevent it from burning.
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In a small bowl, dissolve kudzu in 1/4 c. water.
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When the kudzu is completely dissolved, whisk it into soy lowfat milk mix.
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Add in maple syrup and vanilla extract.
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In food processor, process apricots till smooth.
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Add in to soy mix and cook, stirring occasionally, 10 min.
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Transfer pudding to a shallow casserole, bring to room temperature, then chill till set, about 1 hour.
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When ready to serve, process mix in a food processor till smooth.
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Serve in parfait glasses with a dollop of Tofu Cream, if you like.
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PER
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VARIATION: For Apricot Icebox Pie, pour pudding into a prepared pie crust rather than into a shallow casserole dish.
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Let pudding come to room temperature, then chill for at least 1 hour to set.
