This recipe was inspired by the kitchen in our rental casita in Tucson, AZ.
The kitchen’s cute, but the lack of space and basic gear limited my culinary endeavours. Moreover, who wants to spend time in the kitchen when the sun is shining and the mountain trails beckon?
Still, I got a baking urge now and then although I had no supplies for baking. Which got me thinking about egg custards. Which led me, after a little research on the right ratio of egg to liquid. Which brought me to this very easy, very low-calorie dish and variations of it.
Oh, and the spouse also likes it. Also, we both agree that it doesn’t seem to matter if you use regular eggs (higher calories) or liquid egg substitute (lower calories).
Mango-Banana Quinoa Pudding
The fruit season is just upon us here in Canada, and I’m looking forward to expanding my list of quinoa puddings.
These desserts are a low-cal favourite in our family. Or to put it another way: the spouse eats them faster than I can make them.
These recipes are all variations on the same theme: cooked quinoa, puréed fruit or squash, milk, eggs, spices/extracts, and sweetener. Once you know the basics, it’s easy to try new ones.
I thought it might be useful to bring my favourite recipes together in one post so you can see how they work. I’ll keep adding to the variations as I make them and, if you create one worth sharing, let me know and I’ll post it here.
For Weight Watchers: The point value depends on the milk that you use, but the recipe makes roughly 10 ½-cup servings with a point value of about 2 per serving.