Categories: Desserts, Bakery, Low-fat, Vegetarian 
      Yield: 8 servings 
  
----------------------------------PUDDING---------------------------------- 
    3/4 c  Soy milk 
    1/4 c  Cornstarch 
    1/2 ts Baking powder 
    1/2 c  Maple syrup 
  1 1/2 c  Packed grated carrots 
      3 c  Day old whole grain bread 
           -- crumbs 
      2 ts Freshly grated ginger 
      2 ts Cinnamon 
    1/4 ts Nutmeg 
    3/4 c  Raisins 
    1/3 c  Ground walnuts 
 
----------------------------------COMPOTE---------------------------------- 
      1 ea Orange, peeled & chopped 
      1 ea Apple, cored & chopped 
    1/2 c  Dried apricots, chopped 
      1 c  Water 
    1/2 c  Frozen pineapple juice 
           -- concentrate 
      2 ts Slivered fresh ginger 
 
-----------------------------------CREME----------------------------------- 
    1/2 c  Raw cashews 
    1/3 c  Water 
    1/3 c  Maple syrup 
      1 ts Vanilla 
  
  PUDDING: Preheat oven to 350F.  Whisk together soy milk, cornstarch & 
  baking powder.  Combine with other pudding ingredients & pour into a 
  9" X 5" cake pan.  Cover with foil & bake 1 to 1 1/4 hours.  Let cool 
  for 30 minutes & cut into 8 squares. 
  COMPOTE: Combine all ingredients in a pot & cook over low heat 30 to 
  40 minutes, stirring occasionally, until apricots are tender & a 
  light syrup forms. 
  CREME: Puree all ingredients in a blender till creamy, smooth & white. 
  TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top 
  with a dollop of creme.