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Strawberry Apricot Semolina Pudding

Strawberry Apricot Semolina Pudding

I never count calories, so be warned: when I make something light and low-calorie, it is by pure accident. Because if I want something, I will have it. Be it healthy or guilty. But I think this pudding with fresh fruit counts as a low-calorie dessert… doesn’t it? It includes no cream, eggs or soft cheese, just milk. The percentage of milk fat can be adjusted to individual taste. I believe it’s also a fun and healthy way for kids to have their semolina. Food tastes so much better when it’s bright-coloured!

The pudding is very similar to Cranberry Semolina Mousse, but its obvious benefit is that it’s made with fresh berries and fruit – no heat treatment this time. The bright fragrance of apricot blends nicely with the classic flavour of strawberries, and semolina adds a pleasant grainy texture. All you really have to do is cook semolina and wash your blender after you puree the ingredients. Couldn’t be any easier!

Strawberry Apricot Pudding

Ingredients

330ml milk
1/3cup+1tsp sugar
4tbsp semolina
20 strawberries
4 apricots

Serves 4

 

In a small saucepan, combine milk and 3 teaspoons sugar. Bring to a boil and fold in semolina, stirring continuously. Continue stirring over a low heat until thick and creamy. Cover with a lid and set aside.

Halve the strawberries, cut the apricots into chunks, add remaining sugar, and puree them in a blender.

Process the semolina in a blender until smooth and sticky. Combine the semolina and pureed fruit, stir well. Beat the mix with a hand mixer to make it more airy.

Refrigerate in individual bowls for at least 3 hours or overnight.

Strawberry Apricot Pudding

Strawberry Apricot Pudding

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10 Responses

  1. melrose says:

    I have never had similar idea! Very interesting, I make only semolina ‘vulgaris’ (just milk&sugar).

  2. [...] Read the original post: Strawberry Apricot Semolina Pudding – Russian Season: Russian and … [...]

  3. Sook says:

    Love the color of this pudding!

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