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Recipe: Sweet Yam Pudding (fat free, no milk or eggs, food processor)

Desserts - Puddings, Gelatin
SWEET YAM PUDDING

"Notice this is vegan, and has no processed sugars, or processed items at all. And we all know how good yams are for us! It is also very easy (the skins really do fall off) and keeps well in the refrigerator
for a few days. Enjoy!"

3 or 4 large red garnet yams*
1/4 cup fresh-squeezed orange juice
1 tsp ground nutmeg
Slices of blood oranges (or other citrus), for garnish

Individually wrap yams in heavy duty aluminum foil and bake at 350 degrees F for 3 hours. This will caramelize the pulp giving it a smooth, sweet flavor. Cool yams overnight in refrigerator. (I put the yams on a non-stick pan; they seem to "leak" no matter how tightly I wrap them.)

Remove foil and yam skins (they should fall off) and put pulp in food processor. Add juice and spices and blend 8-10 minutes, until pudding is light and fluffy.** Refrigerate.

Serve chilled in individual dessert dishes garnished with fruit.

*3 medium yams seems about the right ratio for the amount of other ingredients.

**You really do need to blend for a while to make it light and fluffy. This makes a big difference as to whether you get sweet yams or a sweet fluffy pudding.

From: Janet, CA - 07-03-97
MsgID: 1112607
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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More recipes:
Dessert Recipes Using Sweet Potatoes or Yams

"...our filling is made with real sweet potatoes and just the right amount of spice-not too compact, but not too airy either." - From: The Brown Betty Cookbook

"I wanted to take my passion for pumpkin and turn it into something special, so I made a pudding that mimicked pumpkin pie in all of the best ways-the warm spices, the earthy pumpkin, the perfect sweetness - but spooned it into glasses instead of a crust.
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