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Cooking Matters: Strawberry Rhubarb Quinoa Pudding

OSF dietitian Ashley Simper joins Lexi with a new recipe.
This sweet-tart dessert brings out the delicious flavor of early
Spring produce - strawberry and rhubarb.

Ingredients
Pudding
2 cups water
1 ½ cups chopped rhubarb (fresh or frozen)
1 ½ cups chopped strawberries
⅓ cup uncooked quinoa
½ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup sugar
¼ cup granulated Splenda®
½ teaspoon lemon zest
1 Tablespoon cornstarch
¼ cup water
Topping
1 - 5.3 ounce container nonfat plain Greek yogurt
1 tablespoon granulated Splenda®
1 teaspoon vanilla extract
⅓ cup chopped strawberries


Directions
1. In a medium saucepan, combine water, rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, reduce heat and simmer for 25 minutes.
2. Stir in sugar, Splenda® and lemon zest. Whisk cornstarch with ¼ cup cold water in small bowl. Stir into quinoa mixture, return to a simmer, and cook for 1 minute, stirring constantly.
3. Remove from heat, and divide evenly into 6 - 1 cup serving bowls. Refrigerate for at least one hour.
4. Before serving. Mix yogurt, Splenda®, and vanilla extract, and top each pudding with about 2 Tablespoons of yogurt, then with 1 Tablespoon chopped strawberries.

Serves 6

Nutrition Information
Per pudding
Calories:  110
Total Fat:  1 g
    Saturated Fat:  0 g
Sodium:  60 mg
Total Carbohydrate:  22 g
    Dietary Fiber:  2.5 g
Protein:   5 g)>>
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