Place the agar flakes in a bowl with 1/2 cup hot water and allow to sit 10 minutes. Place Edensoy, maple syrup and dissolved agar flakes in a sauce pan. Bring to a boil over a high flame, stirring occasionally. Reduce the flame to low and simmer 3 minutes. Pour the kuzu into the sauce pan, stirring constantly to prevent lumping. Simmer 2 to 3 minutes. Pour the pudding into a serving dish or individual dessert cups. Allow to cool 5 minutes. Stir in the raspberries. Refrigerate for 1 to 2 hours, until firm.
2g fat (11% calories from fat),