Lemon,
Ginger, Barley
Pudding with
Raspberries

This recipe is from The Culinary
Institute of America’s The
Diabetes-Friendly Kitchen cookbook
(2012, John Wiley & Sons, Inc.)

Dessert

I Love Me Café ®

Photo credit: CIA/Ben Fink

Slider

  BARLEY PUDDING

  • 2 cups cooked pearled barley
  • 1 cup unsweetened almond-cashew ceam
  • 1 teaspoon vanilla extract
  • ¼ cup agave syrup
  • Pinch freshly ground nutmeg
  • ¼ teaspoon lemon zest
  • ½ teaspoon minced ginger

          LEMON-GINGER CREAM

  • 6 tablespoons unsweetened
  • almond-cashew cream
  • 1 tablespoon agave syrup
  • ½ teaspoon lemon zest
  • 1-inch length ginger, peeled and sliced

    The Diabetes Friendly Kitchen Cookbook By Jennifer Stack
    This recipe is from The Culinary Institute of America’s The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)

Lemon, Ginger, Barley Pudding with Raspberries

This is a sophisticated variation of rice pudding and one of my favorite desserts.  It also makes a great sweet treat at breakfast.  You can make it using leftover barley, too. –Jennifer Stack


MAKES 6 SERVINGS

1. For the barley pudding, combine the ingredients in a heavy saucepan.  Bring to a simmer and cook, stirring frequently 8 to 10 minutes.

2. Remove from heat and fold in the frozen berries.  Allow to cool.

3. Meanwhile, for the lemon-ginger cream: Combine the ingredients and simmer for 5 minutes. Allow to cool and remove the ginger slices.

4. Use a ½ cup scoop to portion the barley pudding into individual ramekins.  Top each with 1 tablespoon lemon-ginger cream and serve.


Nutritional Information Per Serving:  Calories 138, Protein 1g, Carbohydrates 29g, Fiber 2g, Total Fat 3g, Saturated Fat 1.5 g, Sodium 71 mg