Smarter Semolina Pudding
Blueberries and grape juice form the base for this delicious sauce, and not only give the semolina pudding a rich purple hue but the flavonoid anthocyanins, which helps support cardiovascular health.
If you're cooking this pudding not during the summer months, feel free to use frozen blueberries instead of fresh.
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 230 mg | (6 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 83 mg |
Ingredients
- Ingredients
- 1 lemon
- 1 Vanilla bean
- 2 eggs
- 2 ozs Semolina
- 4 ozs cane sugar
- 1 ¾ cups
- 14 ozs Blueberries
- ½ cup red Grape juice
Preparation steps
Rinse lemon in hot water, wipe dry and finely grate zest. (Reserve lemon for another use.) Halve vanilla bean lengthwise and scrape out the seeds with the back of a knife.
Separate the eggs.
Mix semolina with 2-3 tablespoons of sugar in a bowl. Combine vanilla pod and seeds, lemon zest and milk in a small pot.
Bring milk mture to a boil and slowly add in the semolina mixture while whisking.
Cook semolina over medium heat, stirring constantly, for 3 minutes. Remove mixture from heat and remove vanilla pod.
Whisk the egg yolks lightly and quickly mix into the semolina.
Beat the egg whites with 2-3 tablespoons of sugar until stiff with the whisk of a hand mixer. Using a rubber spatula, gently fold the egg whites into the semolina.
Rinse 6 ramekins with cold water and fill with semolina mixture. Let cool, then cover with plastic wrap and refrigerate overnight.
Rinse the blueberries and drain well. Heat the remaining sugar in small pot until melted and light caramel in color.
Carefully stir in the grape juice and cook for 2-3 minutes over medium heat. Add half of the blueberries and cook over medium heat until berries begin to burst, about 3 minutes.
Using an immersion blender, puree bluebery mixture until smooth. Strain the sauce through a fine-mesh sieve.
Add the remaining blueberries to the sauce and cook for 1 minute. Allow the compote to cool completely before serving.
Remove the plastic wrap from the ramekins. Run a knife along the edge of the ramekins to loosen. Invert the puddings onto plates and serve with the blueberry compote.