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Chocolate Farina Pudding with Cherries
Butter-flavored, non-stick - cooking spray
1 c (16 oz) dark cherries
3 c Skim milk (see note below)
6 tb Unsweetened dutch cocoa - powder
1/2 c Fructose
1/2 c FarinaŽ
NOTE: Use enough skim milk to increase canned cherry juice to 4 cups.
Spray 8 x 4-inch bread pan with non-stick cooking spray. Drain cherries, measure juice, and add enough skim milk to measure 4 cups combined liquid. Set cherries aside.
Place cocoa in saucepan and 1/2 cup juice/milk mixture. Cook over low heat, stirring constantly wire whisk until cocoa is incorporated. Add remaining juice/milk mixture and mix well.
Stir in fructose and heat to boil. Lower heat and stir in farina. Simmer, stirring often with wire whisk until farina is cooked and mixture is very thick. Stir in whole cherries.
Spoon pudding into prepared bread pan and press lightly to pack into mold. Smooth top with spatula. Cover with wax paper and chill at least 5 hours in refrigerator.
At serving time, run thin-bladed knife around pudding to loosen it from pan. Turn out on serving platter and remove wax paper. Use sharp knife to cut into 9 slices (each a scant 1-inch).
If desired, make whipped topping according to package directions and top each slice with a few spoonfuls.