Beet Pudding

16 Sep Beet Pudding

Ingredients

For the pudding:

• 1 kg cooked beets
• 300 g low-fat cream cheese
• 3 egg whites
• 1 whole egg
• 1 tablespoon cornstarch
• A pinch of salt
• 100 ml vegetable broth
• 1 shallot (finely chopped)
• A pinch of pepper

For the sauce:

• 500 ml milk prepared from powdered milk
• 2 tablespoons cornstarch
• 100 g low-fat Port Salut cheese

Preparation

Pudding: Peel the cooked beets, cut them into pieces, and blend together with the cream cheese, chopped shallot, egg whites, whole egg, cornstarch, broth, and seasonings. Mix well until smooth.
Spray individual molds with cooking spray and pour in the mixture. Bake in a moderate oven (180 ºC / 350 ºF) in a water bath for about 40 minutes, or until set

Sauce: In a blender, mix the cold milk (prepared from powdered milk), cornstarch, and Port Salut cheese. Pour into a pot and cook over medium heat, stirring constantly until it boils and thickens (about 1 minute).

Assembly: Unmold the pudding warm or cold, and serve topped with the hot cheese sauce.