Christmas Pudding with Brandy Sauce

Ingredients

• 0.5 teaspoon baking soda 
• 2 tablespoons brandy 
• 0.3 cup brown sugar packed
• 0.5 cup apricot dried chopped
• 1 large egg whites 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon nutmeg 
• 1.3 cups vanilla ice cream low-fat softened
• 0.3 cup butter softened
• 0.8 cup raisins 
• 0.3 teaspoon salt 
• 2 tablespoons skim milk 
• 2 cups sweet potatoes and into shredded peeled
• 0.5 teaspoon vinegar white
• 1 cup flour whole wheat

Equipment

• bowl
• knife
• whisk
• pot
• aluminum foil

Directions

1. Combine first 11 ingredients in a bowl; stir well.
2. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.
3. 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.
4. 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.
5. Combine softened ice cream and brandy, stirring with a whisk until blended.
6. Serve with pudding.