Plum Variations: Pudding ‘n’ Pie

Ah….the plums overfloweth the bins at food markets. I buy bags of fresh plums. I grab bags of discounted plums that are going to rack and ruin. I buy plums whether they’re black, red, blue, or yellow. And what do I do with all these plums?

One favourite recipe is a plum compote that I call Cinnamony Stewed Plums. No fuss and no peeling…just get rid of the pit and cook in some water for 10 minutes. This is delicious over yogurt or in a smoothie. It’s also a great dish to make with plums that aren’t as fresh as they could be.

I also want to tell you about two new plum variations of dishes that I’ve made in the past: Plum Quinoa Pudding and Crustless Plum Chia Pie.

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Quinoa Pudding #1: With Dried Cranberries

Quinoa-Cranberry Pudding

Quinoa-Cranberry Pudding

Sick of rice in just about every dish?  Here’s an alternative, a quinoa version of rice pudding. 

This dessert provides all the comfort-food quality of milk, eggs, vanilla, and cinnamon cooked together, but the quinoa adds more texture than rice, and the dried cranberries punctuate the dish with a chewy sweetness. 

Also, you can vary it by not using cranberries but adding other ingredients.  Recently, I used leftover pumpkin puree, and a blog reader, Rhonda, has added chocolate.  Just remember to subtract the value points of the cranberries and add in those of the new ingredient.

Update: I have posted two more versions of this pudding since its original publication: the pumpkin or squash pudding and a summer edition with banana.

Best served warm.

Printer-friendly recipe

Makes 8 ½-cup servings

Ingredients

  • 1 cup quinoa seeds
  • 2 large eggs
  • ½ cup artificial sugar
  • 2 ½ cups milk
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • Pinch of ground cinnamon
  • ½ cup dried cranberries

Instructions

  1. Rinse quinoa seeds if the manufacturer has not indicated that this has been done.
  2. Put 2 cups of water in a saucepan and bring to a boil.
  3. Add quinoa and bring to boil again.
  4. Lower heat to simmer.
  5. Cover and cook for 15-20 minutes.  The quinoa should have absorbed all the water, and you should have approximately 2 cups.
  6. In a bowl, beat eggs with a whisk.
  7. Stir in artificial sugar, milk, vanilla, salt, cinnamon, and cranberries.
  8. Add cooked quinoa to liquid ingredients.
  9. Bake in 325 degree oven for 45 minutes. The quinoa will not be set yet.
  10. Let stand for 15 minutes for liquid to absorbed.

For Weight Watchers: 2.5 points per ½-cup serving on the Points plan and 3.5 points per ½-cup serving on the PointsPlus plan.

Nutritional Information for a ½-cup serving:

  • Calories 108 (19 from fat)
  • Protein 5 grams
  • Fat 2 grams
  • Carbohydrate 17 grams
  • Fibre 2 grams
  • Cholesterol 0 mg
  • Sodium 102 mg

This food is low in saturated fat, and very low in cholesterol. It is also a good source of Vitamin D, riboflavin, Vitamin B12, magnesium, and manganese.

(Adapted from “Quinoa Pudding” at Quinoa 365: The Everyday Superfood Blog at http://www.cookingquinoa.net/quinoa-pudding/)