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Tropical Quinoa and Fruit Breakfast Pudding

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Betty Crocker Kitchens
Updated Sep 20, 2016
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Enjoy this delicious pudding made using quinoa, tropical fruits and Greek Fat Free honey vanilla yogurt – a perfect dessert or breakfast.

Tropical Quinoa and Fruit Breakfast Pudding

  • Prep Time 5 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 cup quinoa, rinsed
  • 1 can (14 ounces) light coconut milk
  • 1 tablespoon finely chopped gingerroot
  • 1/4 cup water
  • 1 tablespoon brown sugar or honey
  • 1 container (6 ounces) Greek Fat Free honey vanilla yogurt
  • 1 medium mango, seed removed, peeled and chopped (1 cup)
  • 2 tablespoons chopped slivered almonds
  • 1/4 cup pomegranate seeds, dried cranberries or cherries
  • Salt, to taste

Instructions

  • Step 
    1
    In 2-quart saucepan, stir together quinoa, coconut milk, gingerroot, water and salt. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in brown sugar. Divide pudding among 4 bowls, top with yogurt, mango, almonds and pomegranate seeds.

Nutrition

330 Calories
9g Total Fat
10g Protein
52g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
400mg
12%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
18%
Sugars
22g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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