Instructions: This creamy orange pudding can be made up to 24 hours ahead.

In medium saucepan, mix orange juice concentrate, orange juice, agar agar, 3/4 cup maple syrup and lemon juice. Bring to boil over medium-high heat. Reduce heat to medium and cook, stirring often, until agar has completely dissolved, about 5 minutes. Pour into bowl, cover and freeze until thoroughly chilled, about 20 minutes.

In food processor or blender, process cheeses until very smooth. Stir into orange mixture until well-blended. Stir in remaining 1/4 cup maple syrup if desired.

Pour into freezer-proof serving dishes or hollowed out orange shells.

Refrigerate until ready to serve, then freeze 5 minutes just before serving.

Garnish with cranberry halves and mint leaves.

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