Lemon, Ginger, Barley Pudding With Raspberries

Lemon, Ginger, Barley Pudding With Raspberries

Enjoy this sophisticated variation of rice pudding as a

dessert or as a sweet treat at breakfast. The recipe can
be made from leftover barley, too.

Serves
Barley Pudding
2 cups cooked barley
1 cup unsweetened almond cashew cream
1 tsp vanilla extract
1⁄4 cup agave syrup
Pinch of fresh nutmeg
1⁄4 tsp cinnamon
1 tsp lemon zest
1⁄2 tsp ginger root, minced
3⁄4 cup frozen, unsweetened raspberries
Lemon Ginger Cream
6 T unsweetened almond cashew cream
1 T agave syrup
1⁄2 tsp lemon zest
1-inch piece of peeled and sliced ginger root

Directions
1. For the barley pudding: Combine all of the ingredients
except the raspberries in a heavy saucepan. Bring to a
simmer and cook for 8 to 10 minutes, stirring frequently.
2. Remove from the heat and fold in the frozen berries.
Allow to cool.
3. Meanwhile, combine the ingredients for the lemon ginger
cream and simmer for 5 minutes. Allow to cool and remove
the ginger slices.
4. Using a 1⁄2-cup scoop, portion the barley pudding into individual
ramekins. Top with 1 T lemon ginger cream per portion
and serve.

Nutrient Analysis per serving
Calories: 138; Protein: 1 g; Carbohydrates: 29 g; Fiber: 2 g;
Total fat: 3 g; Sat fat: 1.5 g; Sodium: 71 mg
— RECIPE REPRINTED WITH PERMISSION FROM THE DIABETES-FRIENDLY KITCHEN: 125
RECIPES FOR CREATING HEALTHY MEALS BY JENNIFER STACK AND THE CULINARY INSTITUTE
OF AMERICA (WILEY & SONS, 2012)