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Carrot Pudding (Diabetic)

2 pounds carrots, sliced, cooked until tender
1/4 cup melted margarine
1 large egg yolk
3 1/2 teaspoons Equal® for Recipes or 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
1/4 cup chopped blanched almonds (optional)
1/3 cup shredded lowfat cheddar cheese
5 large egg whites, beaten to stiff peaks
3 tablespoons all-purpose flour
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal sweetener or 1/3 cup Equal® Spoonful™
1 tablespoon cold margarine, cut into pieces
2 tablespoons sliced almonds

Orange Sauce (optional)

1. Process carrots in food processor or blender until smooth; cool to room temperature.
2. Mix carrots, melted margarine, egg yolk, and 3 1/2 teaspoons Equal® for Recipes in large bowl; mix in 1/3 cup flour, baking powder and salt.
3. Mix in raisins, chopped almonds and cheese. Stir about 1/3 the egg whites into carrot mixture; fold carrot mixture into remaining egg whites.
4. Spread carrot mixture evenly in greased 8 x 8-inch square baking pan.
5. Mix 3 tablespoons flour and 2 1/2 teaspoons Equal® for Recipes in small bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle over carrot mixture; sprinkle with sliced almonds.
6. Bake pudding at 350*F (175*C) until browned and set, about 50 minutes. Cut into squares.

Serving Suggestion: Serve warm with Orange Sauce.

Makes 9 servings.

Nutrition Information Per Serving: 195 cal., 6 g pro., 26 g carbo., 8 g fat, 25 mg chol., 402 mg sodium.

Food Exchanges: 2 Vegetable, 1 Bread, 1 1/2 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.

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