More healthy Rice Pudding

I eat dessert on daily basis. No actually, I do. And I don’t like to carry again.

That mentioned, I clearly understand that some variations of my favourite snacks can’t be loved commonly. Which is why I’m at all times working to seek out more healthy variations of my favourite desserts, with out sacrificing the flavour.

Right here’s a brand new spin on rice pudding, which doesn’t even embody any rice. It comes from self-proclaimed train and meals junkie, Sara Gaylord. Not impressed by the credentials? You’ll be when you do this recipe.


  • 1.5 cup rinsed quinoa
  • 1 can mild coconut milk
  • Three cups unsweetened almond milk (plain or vanilla)
  • ¼ tsp cinnamon
  • 11 packets sweetener of selection (Stevia, splenda, or no matter you like)
  • ¼ cup golden raisins
  • ½ tsp vanilla extract

Recipe Directions

  • First, make the quinoa. In a medium saucepan, sautee the quinoa in about 1 tbsp coconut oil for 3-5 minutes.
  • Add coconut milk and ½ cup water. Carry to a boil, then cowl and simmer for about 12-15 minutes or till the liquid has evaporated.
  • Add Three cups unsweetened almond milk, ¼ tsp cinnamon, 11 packets of Stevia/Splenda/your most well-liked sweetener, and ¼ c golden raisins.
  • Prepare dinner over low warmth for 15 minutes or till the almond milk is nearly evaporated, stirring often.
  • Take away from warmth and stir in ½ tsp vanilla extract. Serve heat. Or chilly.
  • Prepare dinner time: 35 minutes rice pudding

    Rice Pudding Macros (for all the batch: you must break up into Three servings)

    35g protein 200g carbs 40g fats for all the batch

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