CARROT PUDDING

CARROT PUDDING

Ingredients :

2 lb 4 oz (1 kilo) carrots, cooked and peeled

3 tablespoons light cream cheese

¾ cup shredded onion

2 -3 tablespoons non fat chicken stock

2 tablespoons grated cheese

3 egg whites, beaten until thick

½ cup oats

Salt

Pepper

Broccoli Sauce:

1 medium size onion, peeled and finely chopped

1 teaspoon light vegetable oil

2 tablespoons non fat chicken stock

1 cup cooked broccoli, drained and chopped

5 oz (150 g) light cream cheese

¼ cup skimmed milk

Salt

Pepper

Preparation:

Cook onion in water until tender. Drain onion and combine with chicken stock.Process carrots with cream cheese to form a paste. Add onion with stock and grated cheese. Transfer mixture to a bowl and fold in whipped egg whites and oats.

Pour mixture into a lightly greased tube pan and bake in oven 350°F (180°C) for 40 minutes or until pudding sets.Remove from oven, cool slightly and invert on platter.Serve with broccoli Sauce.

Broccoli Sauce:
Sauté onion in vegetable oil. Add chicken stock and continue cooking until onion is tender. Add broccoli, cream cheese and milk. Cook for a few minutes and blend mixture. Correct seasoning.Serve hot over carrot pudding.

6 servings