Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PUDDING***
     3/4           cup  soy milk
     1/4           cup  cornstarch
     1/2      teaspoon  baking powder
     1/2           cup  maple syrup
  1 1/2           cups  packed grated carrots
  3               cups  day old whole grain bread crumbs
  2          teaspoons  freshly grated ginger
  2          teaspoons  cinnamon
     1/4      teaspoon  nutmeg
     3/4           cup  raisins
     1/3           cup  ground walnuts
                        ***COMPOTE***
  1                     orange -- peeled and chopped
  1                     apple -- cored and chopped
     1/2           cup  dried apricots -- chopped
  1                cup  water
     1/2           cup  frozen pineapple juice concentrate
  2          teaspoons  slivered fresh ginger
                        ***CREME***
     1/2           cup  raw cashews
     1/3           cup  water
     1/3           cup  maple syrup
  1           teaspoon  vanilla

Preparation:

PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch and baking powder. Combine with other pudding ingredients and pour into a 9" X 5" cake pan. Cover with foil and bake 1 to 1 1/4 hours. Let cool for 30 minutes and cut into 8 squares. COMPOTE: Combine all ingredients in a pot and cook over low heat 30 to 40 minutes, stirring occasionally, until apricots are tender and a light syrup forms. CREME: Puree all ingredients in a blender till creamy, smooth and white. TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top with a dollop of creme.

Nutritional Information:

211 Calories (kcal); 3g Total Fat; (10% calories from fat); 2g Protein; 48g Carbohydrate; 0mg Cholesterol; 40mg Sodium