Tuesday, March 15, 2011

Barley Breakfast Pudding

We have an abundance of fresh milk this week so I decided to make a pudding for breakfast, and use not only some of the milk, but some already-cooked barley, leftover from last night's dinner.

I couldn't find a recipe I liked so started searching for rice pudding recipes and found one I could adapt, on allrecipes. com.

This is what I came up with:

Barley Breakfast Pudding
  • 1-1/2 cups cooked barley
  • 2 cups fat free milk, divided
  • 2 Tbs sugar
  • dash of salt
  • 1 egg
  • 1 tsp vanilla
  • cinnamon to serve
  1. Mix the barley and 1-1/2 cups of milk in a saucepan.
  2. Add the sugar and salt.
  3. Simmer on stovetop for 20 minutes, stirring often.
  4. In a small bowl, beat the egg and 1/2 cup of milk together.
  5. At the 20 minute mark, drizzle the egg/milk mixture into the cooked barley, whisking as it pours.
  6. Cook for 2 more minutes.
  7. Remove from heat and stir in vanilla. It will thicken more as it cools.
  8. Divide mixture into 2 bowls, sprinkle with cinnamon and a few raisins.
Weight Watchers P+ = 8, not including the raisins.  But so worth it!
Calories 315; Protein 15g; Carbohydrate 59g; Fat 3g; Fibre 5g

This would make a lovely dessert for 4 - You might want to add a bit more sugar if for a dessert course.

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