Carrot Pudding

Ingredients

• 2 pounds carrots, sliced and cooked until tender
• 1/4 cup melted margarine
• 1 large egg yolk
• 3 1/2 teaspoons Equal for recipes (12 packets Equal sweetener or 1/2 cup Equal Spoonful)
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup raisins
• 1/3 cup low-fat shredded cheddar cheese
• 5 large egg whites, beaten to stiff peaks
• 3 tablespoons all-purpose flour
• 2 1/2 teaspoons Equal for Recipes (8 packets Equal sweetener or 1/3 cup Equal Spoonful)
• 1 tablespoon cold margarine, cut into pieces
• 2 tablespoons sliced almonds
• 1/4 chopped blanched almonds (optional)
• Orange Sauce(optional)

Directions

1. Preheat oven to 350°F (175°C)
2. Slice and cook carrots until tender
3. Add carrots to food processor or blender and blend until smooth. Cool to room temperature.
4. Mix carrots, melted margarine, egg yolk and 3 1/2 teaspoons of Equal for Recipes in a large bowl until blended. Add 1/3 cup flour, baking powder and salt and mix.
5. Mix in raisins, chopped blanched almonds (optional) and cheese. Stir about 1/3 of the egg whites into carrot mixture. Fold the remaining egg whites into mixture.
6. Spread carrot mixture evenly in a greased 8×8″ baking pan.
7. Mix 3 tbsps flour and 2 1/2 tsps Equal in small bowl. Cut margarine until mixture resembles coarse crumbs. Sprinkle over carrot mixture and sprinkle with sliced almonds.
8. Bake pudding until browned and set, about 50 minutes. Cut into squares.
9. Serve warm with orange sauce if desired.

Food Exchanges: 2 vegetable, 1 Bread, 1 1/2 Fat