Thursday, June 16, 2011

Couscous Comfort Pudding

This dish satisfies the yen for comfort food and is much quicker to make from scratch than rice pudding.   It is particularly good served warm.

If you are not going to use it all, you can make it up to step 4, and then store it in the refrigerator.  Then, when you want to serve it, reheat it in the microwave for several seconds and then stir in the vanilla and yogurt.

There are lots of substitutions  you can make in the ingredients. You could use Brown Sugar Twin instead of brown sugar, but it doesn't significantly change the nutritional information... and real brown sugar makes for a nice flavor.  If you want, you can use skim or 1% dairy milk, or Almond Breeze unsweetened Vanilla flavor... you might also use fat free vanilla yogurt.  If you do make any substitutions that have vanilla in them, just leave the vanilla extract out.

It's quite versatile and a very tasty snack or dessert.

Couscous Comfort Pudding
Makes 4 servings
  • 1 cup Almond Breeze, original unsweetened
  • 1/2 cup whole wheat couscous
  • 2 Tbs brown Sugar
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/3 cup non-fat plain yogurt
  • 2 Tbs raisins 
  1. In small saucepan, heat milk until just boiling.
  2. Stir in couscous, sugar, raisins and cinnamon.
  3. Remove mixture from heat and cover with tight-fitting lid.
  4. Allow to sit 10 mins, until milk is absorbed.
  5. Stir in yogurt and serve.
Per serving.
Weight Watchers P+ = 3.
Calories 119; Protein 4g; Carbohydrate 24g; Fat 1g; Fibre 2g.

Thickened considerably as milk, raisins, sugar, and cinnamon are added.

Fresh fruit makes a really nice topping.

1 comment:

Thanks for leaving me a comment.