Millet & Fruit PuddingContributed by: Bob's Red Mill Natural Foods
Directions
In a heavy saucepan combine milk and millet grains. Cook, covered, over low heat for 30-40 minutes till tender and milk is absorbed; stir often (add more milk if necessary; mixture should be very thick).
Stir in honey and vanilla extract. Add mixed dried fruit and the shredded coconut. Cover and chill. Before serving, whip cream to soft peaks; fold into millet mixture. Spoon into sherbet dishes or wine glasses. Drizzle each serving with Raspberry Sauce. Makes 8 Servings. Raspberry Sauce: In saucepan crush remaining berries. Stir in 2 teaspoons Bob’s Red Mill cornstarch. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Sieve sauce; discard seeds. Cover sauce; cool to room temperature. Drizzle over pudding. |
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