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Tropical Quinoa and Fruit Breakfast Pudding

Tropical Quinoa and Fruit Breakfast Pudding

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Betty Crocker Kitchens

Updated Sep 20, 2016

Tropical Quinoa and Fruit Breakfast Pudding

Tropical Quinoa and Fruit Breakfast Pudding

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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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