Creamy le­mon pud­ding

Shape (Singapore) - - Eat Right -

Whole grains work sur­pris­ingly well in sweet dishes. Maria Speck, au­thor of Sim­ply An­cient Grains: Fresh and Fla­vor­ful Whole Grain Recipes for Liv­ing Well, turns mil­let into a deca­dent treat. 2. In medium saucepan, bring wine, honey, sugar, two cups grapes, cloves and zest strip to boil over medium-high, stir­ring gen­tly, for about two min­utes. 3. Place sieve over medium bowl. Strain grapes and re­turn liq­uid, along with cloves and zest, to pot. Sim­mer for about eight min­utes or un­til syrup be­gins to caramelise. Re­move from heat and cool for 15 min­utes. 4. When mil­let and syrup are slightly warm to touch, re­move le­mon zest and cloves. Re­serve two ta­ble­spoons syrup. In medium bowl, com­bine re­main­ing syrup, yogurt, li­mon­cello and grated zest, and beat with wooden spoon un­til smooth. Fluff mil­let with fork and stir into yogurt mix­ture. Gen­tly fold in grapes, di­vide be­tween six bowls, and cover with plas­tic wrap. Chill for two hours. 5. Be­fore serv­ing, gar­nish with re­main­ing grapes, syrup and le­mon zest.

Nutri­tion score per serv­ing 298 calo­ries, 7g fat (5g sat­u­rated)

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