Creamy lemon pudding
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)