Christmas Pudding With Brandy Sauce

• 2 cups shredded peeled sweet potato
• 1 cup whole wheat flour
• 3/4 cup raisins
• 1/2 cup chopped dried apricots
• 1/3 cup firmly packed brown sugar
• 1/4 cup stick margarine, softened
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 large egg white
• 2 tablespoons skim milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon white vinegar
• Cooking spray
• 1 1/4 cups low-fat vanilla ice cream, softened
• 2 tablespoons brandy

1. Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.
2. Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.
3. Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.

peeled sweet potato, whole wheat flour, raisins, apricots, brown sugar, margarine, ground cinnamon, ground nutmeg, salt, ground cloves, egg white, milk, baking soda, white vinegar, cooking spray, lowfat, brandy

Taken from www.myrecipes.com/recipe/christmas-pudding-with-brandy-sauce (may not work)