Christmas Pudding With Brandy Sauce
|Peeled shredded sweet potato||2 Cup (32 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Margarine stick||1⁄4 Cup (4 tbs), softened|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Egg white||1 Large|
|Skim milk||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|White vinegar||1⁄2 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Vanilla low fat ice cream||1 1⁄4 Cup (20 tbs), softened|
Combine first 11 ingredients in a bowl; stir well.
Combine milk, baking soda and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.
Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray.
Cover tightly with aluminum foil or lid coated with cooking spray.
Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold.
Cover and cook in simmering water 3 hours or until a knife inserted in center comes out clean, adding water to stockpot as needed.
Invert pudding onto a plate; cut into 10 slices.
Combine softened ice cream and brandy, stirring with a whisk until blended.