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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.
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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