Hasty Cranberry-Pecan Pudding
30 MINUTES OR LESS. Use a polenta brand that cooks in 5 minutes or less.
Ingredients
-
3 cups vanilla soymilk
-
3 tablespoons maple syrup, plus more to taste
-
1 teaspoon ground ginger
-
1/4 teaspoon ground cinnamon
-
1/8 teaspoon salt
-
1/2 cup instant polenta
-
1/2 cup dried cranberries
-
1/2 cup chopped toasted pecans, plus 4 additional toasted whole pecans for garnish
Directions
1.
Blend soymilk, maple syrup, ginger, cinnamon and salt in saucepan, and bring to a boil over medium heat. Reduce heat immediately to medium-low.
2.
Whisk in polenta in a slow, steady stream. Cook, whisking often, until mixture thickens to a loose consistency, for 3 to 4 minutes. Stir in cranberries and pecans, and add more maple syrup, if desired.
3.
To serve, spoon into individual ramekins or small bowls. Top with a pecan, and serve.
Tips:
Wine Suggestions: A dessert of cranberries with spicy flavors calls for a port. Try Dow's Late Bottle Vintage Port or Benjamin Port.
Nutrition information
Calories 240, Total Fat 10 g, Sodium 95 mg, Fiber 3 g, Protein 5 g, Sugars 16 g
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Roasted Butternut Bisque with Spiced Pumpkin Seeds
An easy way to puree this soup is to use a hand-held immersion blender.
See Recipe