Potato Pudding

1 medium potato, grated 1 cup natural sultanas 1/4 cup water.

1 cup skim milk liquid.

2 egg whites, yolks discarded.

2 cups stoneground wholemeal.

1 flour 1 tablespoon unsweetened apple juice concentrate 1/4 teaspoon cinnamon.

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Place the potato in 1/2 small, microwave-safe dish. Cover with paper towel.

Microwave on high for 4 minutes Stir two times during cooking.

Remove from the oven, pour the milk and apple juice concentrate over the potato. Mix and set aside to stand for about 30 minutes to cool.

Place the sultanas and water in 1/2 small, microwave-safe dish.

Do not cover.

Microwave on high for 1 minute Stir one to two times during cooking. Allow to cool.

Combine all the ingredients and thoroughly mix together. Pour into 1/2 medium-sized, microwave-safe dish lined with non-stick paper.

Do not cover.

Microwave on high for 8 minutes Allow to stand for 1/2 further 4 to 5 minutes. Remove the non-stick lining. Serve hot, topped with sweet white sauce (117) or 1/2 non-fat approved topping (11/2 fat max.).

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