Tropical Quinoa and Fruit Breakfast Pudding

Enjoy this delicious pudding made using quinoa, tropical fruits and Yoplait® Greek Fat Free honey vanilla yogurt – a perfect dessert or breakfast.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 330
Fat 9g
Saturated Fat 6g
Sodium 70mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 90),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 70mg; 70%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 4g 4% Sugars 22g 22% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 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 Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 5 min
Total Time 25 min
Servings 4

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) Yoplait® 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

Directions

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.

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We calculated the nutrition of this recipe at the time it was created on 01/19/2012. NOTE: We do not include optional ingredients in our calculations.