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Maple Cream Pudding

3 Tablespoons Arrowroot
1 Cup Skim Milk
1 Cup Evaporated Skim Milk
1/4 cup liquid egg substitute -- liquid
1/2 Cup Maple Syrup
1 1/2 tsp Light Margarine

In a cup, stir arrowroot into 1/4 cup of skim milk until dissolved. Set aside.

In a saucepan over low heat, cook remaining skim milk, evaporated milk, egg substitute and syrup, stirring constantly, until it begins to steam. Slowly stir in arrowroot mixture, whisking constantly, until pudding begins to chicken, about 5 minutes. Remove pudding from heat.

Stir in margarine and cool slightly. Pour pudding into 4 individual plastic containers with lids. Refrigerate for up to 4 days.

TO TRANSPORT: Keep chilled until ready to eat.


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