Millet Blueberry Pudding with Yogurt
Millet blueberry pudding with yogurt - Colorful treat for summer
Healthy, because
Even smarter
Nutritional values
Blueberries provide many tannins that help the liver break down harmful substances. Essential amino acids and blood-forming iron offers the Millet.
If you would like to vary the millet pudding with yogurt a bit, you can also use strawberries and raspberries instead of blueberries and blackberries. For a vegan version, replace the milk with almond or oat drink, the honey with maple syrup or agave syrup and the yogurt with a vegetable alternative.
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 9 ozs Blueberries
- 7 ozs Blackberry
- 1 Tbsp lemon juice
- 1 generous pinch Vanilla powder (or 1/2 tsp extract)
- 2 Tbsps cornstarch
- 4 ¼ ozs Millet
- 16 ozs milk (whole)
- 2 Tbsps honey
- 5 ozs Yogurt (3.5% fat)
Kitchen utensils
Preparation steps
Sort and wash berries. Place about 1 handful of each flat on a plate and put in the freezer. Finely puree the rest with lemon juice and mix in vanilla powder and starch.
Rinse millet in a sieve with hot water and drain. Then bring to the boil with milk and honey in a saucepan, stirring, and simmer over low heat for about 15 minutes.
Stir in pureed berries and cook for 2 minutes, allowing to thicken until creamy. Allow pudding to cool for 5 minutes.
Before serving, mix 3.5 ounces yogurt into millet-blueberry pudding and divide among bowls. Top with remaining yogurt and frozen berries.
