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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Pudding With Pineapple Sauce

Date Added: December 08, 2009

Ingredients:

1 Cup Carrot grated
1 Cup Raisin (up to 2)
1 Cup Potato
1/2 Teaspoon Ground Cloves (optional)
1/2 Teaspoon Ground Nutmeg to taste
1 Teaspoon Baking Powder plus 1 teaspoon
1 Cup Flour
1 Teaspoon Ground Cinnamon to taste
1 Teaspoon Butter or margarine
1/2 Cup Sugar
2 Tablespoons Flour
2 Tablespoons Butter or margarine
1 Cup Pineapple Juice
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Directions:

1. Run carrots and potatoes through a food chopper (medium blade).

2. Add raisins and butter. Mix dry ingredients with flour; add to carrot mixture.

3. Pour into a one pound coffee can; steam slowly in boiling water for two hours.

4. Can be cooked in a casserole in water in a 250 degree oven.

5. Serves 6 to Serve with pineapple sauce. To make Pineapple Sauce: Mix sugar and flour; add boiling pineapple juice gradually, stirring constantly.

6. Cook until mixture thickens, adding butter and stir until dissolved.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Pineapple, Butter, Gluten, Potato, Natural Sweeteners, Fructose Malabsorption allergies.
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