Figgy Pudding

Makes 3 cups (750 mL), enough for 4 servings

Figs are among the first foods cultivated by humans. One reason for their recent popularity is the recognition that figs are good sources of calcium. This recipe also provides iron, magnesium, potassium, and protein. The golden Calimyrna fig is suggested here because of its lighter colour. Served in wide-mouthed champagne glasses, it makes an elegant dessert, garnished with slivered almonds or a sprig of mint.

1 cup (250 mL) dried golden figs, stems removed, about 15 figs
1 1/2 cups (375 mL) apple juice
1 package (12.3 ounces/349 g) firm silken tofu
1 tablespoon (15 mL) lemon juice
1 tablespoon (15 mL) sweetener (optional)
1/4 teaspoon (1 mL) cinnamon
1/4 teaspoon (1 mL) vanilla extract
Pinch of ground cloves

Soak the figs in the apple juice in refrigerator for 12 hours. Place figs, apple juice, tofu, lemon juice, sweetener, cinnamon, vanilla, and cloves in a food processor or blender and purée for 2 to 3 minutes or until very smooth, occasionally scraping down the sides of the bowl. Scoop the pudding into 4 small serving bowls or glasses to serve.

Per 3/4-cup (185 mL) serving: calories: 237, protein: 8 g, fat: 3 g, carbohydrate: 48 g (47 g from sugar), dietary fibre: 7 g, calcium: 113 mg, iron: 2 mg, magnesium: 58 mg, phosphorus: 122 mg, potassium: 668 mg, sodium: 41 mg, zinc: 1 mg, thiamin: 0.2 mg, riboflavin: 0.1 mg, niacin: 2 mg, vitamin B 6: 0.2 mg, folate: 5 mcg, pantothenic acid: 0.3 mg, vitamin B 12: 0 mcg, vitamin A: 7 mcg, vitamin C: 4 mg, vitamin E: 0.2 mg, omega-6 fatty acids: 0.3 g, omega-3 fatty acids: 0 g

Percentage of calories from protein 12%, fat 11%, carbohydrate 77%