This recipe is from The Culinary
Institute of America’s The
Diabetes-Friendly Kitchen cookbook
(2012, John Wiley & Sons, Inc.)
I Love Me Café ®
Photo credit: CIA/Ben Fink
- 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
- 6 tablespoons unsweetened
- almond-cashew cream
- 1 tablespoon agave syrup
- ½ teaspoon lemon zest
- 1-inch length ginger, peeled and sliced
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