Barley And Fruit Pudding Ww Core Recipes

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BARLEY AND FRUIT PUDDING (WW CORE)



Barley and Fruit Pudding (Ww Core) image

Had some leftover barley and a sweet craving and this was the result. The taste is akin to a cold rice pudding and just as creamy and satifying. More a concept than a recipe, I don't imagine this will be of interest except to others doing the WW Core program. Feel free to improvise to suit your own tastes. Sweetness can also be adjusted to make this a suitable breakfast.

Provided by justcallmetoni

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup cooked barley (not hot)
1/2-1 cup nonfat plain yogurt
2 -4 teaspoons Splenda Sugar Blend for Baking or 2 -4 teaspoons Equal sugar substitute
1/4 teaspoon vanilla extract
cinnamon (optional to taste)
1/2 cup strawberry, halved or quartered
1/4 cup blueberries

Steps:

  • In a small bowl, mix together the yogurt, sweetener and vanilla. Stir in the barley. Add additional yogurt if you want a creamier consistency. Adjust sweetner to taste as well.
  • Mix in the berries (or whatever you have on hand).
  • Divide into dessert bowls and serve.

Nutrition Facts : Calories 170.3, Fat 0.6, SaturatedFat 0.1, Cholesterol 1.2, Sodium 50.2, Carbohydrate 36.4, Fiber 4.2, Sugar 10.5, Protein 5.7

BAKED BARLEY PUDDING



Baked Barley Pudding image

My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1-1/4 cups water
1/2 cup uncooked medium pearl barley
1/4 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Steps:

  • In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.

Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

PO'E (TAHITIAN FRUIT PUDDING)



Po'e (Tahitian Fruit Pudding) image

Make and share this Po'e (Tahitian Fruit Pudding) recipe from Food.com.

Provided by Bill Butler

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

6 -8 ripe bananas, peeled and cut into chunks
1/2 cup brown sugar
1 cup arrowroot or 1 cup cornstarch
2 teaspoons vanilla
1 cup coconut cream

Steps:

  • Preheat oven to 375°F.
  • Puree the bananas in a blender or food processor. It should yield 4 cups.
  • Mix the brown sugar and arrowroot or cornstarch together. Add in the vanilla and combine with the bananas and process well. There should not be any lumps of starch. Adjust the sugar to your liking.
  • Pour the mix in a buttered 2-quart baking dish.
  • Bake for 30-45 minutes, or until the pudding is firm and bubbling.
  • Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
  • Once chilled, cut into cubes and place them into a large serving bowl or in individual bowls.
  • Top with a dollop of coconut cream and a little more brown sugar and serve.

Nutrition Facts : Calories 523.6, Fat 13.7, SaturatedFat 11.8, Sodium 50.3, Carbohydrate 101.8, Fiber 7.3, Sugar 52.9, Protein 4

BAKED SPICY FRENCH FRIES (WW CORE)



Baked Spicy French Fries (Ww Core) image

These are crispy, completely delicious and totally fat-free. In fact, we'll bet you like them more than the deep-fried fast-food variety.

Provided by nope9117

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 egg whites
1/2 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon table salt
2 large potatoes, sliced lengthwise into 1/2 " X 1/2-inch steak fries

Steps:

  • Preheat oven to 425 degrees F. Spray a nonstick baking sheet with nonstick cooking spray.
  • In a large bowl, combine all ingredients; toss to coat. Transfer to the baking sheet.
  • Bake until potatoes are barely tender, about 15 minutes.
  • Increase the oven temperature to broil; broil until crispy, about 10 minutes. Serve at once.

Nutrition Facts : Calories 153.4, Fat 0.3, SaturatedFat 0.1, Sodium 335.4, Carbohydrate 32.8, Fiber 4.2, Sugar 1.6, Protein 5.7

FRUIT PUDDING



Fruit Pudding image

We call this recipe Peach cobbler in my family, but the real title is Fruit Pudding, since you can use other kinds of fruit in it.. We love it, very easy and a good way to use up your canned fruit.

Provided by dsthings

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar
3/4 cup flour
2 teaspoons baking powder
1/8 teaspoon salt (actually it's a dash of salt)
3/4 cup milk
1/2 cup butter or 1/2 cup margarine
1 quart canned fruit

Steps:

  • Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
  • Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
  • In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
  • Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
  • Bake at 350 for 40 minutes.

Nutrition Facts : Calories 341.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.9, Sodium 293.7, Carbohydrate 47, Fiber 0.4, Sugar 33.4, Protein 2.8

SWEET BARLEY PUDDING



Sweet Barley Pudding image

Make and share this Sweet Barley Pudding recipe from Food.com.

Provided by makochic

Categories     Breakfast

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups cooked barley (1 cup dry-add 3 cups water, and simmer for 45 mins)
2 1/2 cups skim milk or 2 1/2 cups soymilk (*)
6 ounces espresso (*)
3 egg whites
12 packets Sweet 'n Low, plus
12 packets Equal sugar substitute (or 1 cup sugar)
2 teaspoons almond extract (or your choice extract)
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins (optional)

Steps:

  • *NOTE:if you want to save time from brewing espresso, just go to a coffee shop, and get a 20oz latte with skim/soy.
  • Preheat the oven to 325 degrees.
  • Spray a large glass 9X11X13 baking pan with cooking spray.
  • Dump everything in your mixer, and blend it until it's mixed.
  • Add it to the prepared pan.
  • Bake for 50 minutes, and let cool before eating.

Nutrition Facts : Calories 83.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 1, Sodium 148.4, Carbohydrate 16, Fiber 1.6, Sugar 1.9, Protein 3.9

ROASTED CHICKPEAS - WW CORE



Roasted Chickpeas - Ww Core image

These are a wonderful alternative to nuts. Snack on them, or use them to top salads. You can easily double this recipe, store them in zip-top bags or airtight containers. You can also experiment with various spices or seasoning mixes in addition to the garlic powder.

Provided by CoreChick

Categories     Lunch/Snacks

Time 52m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups chickpeas, canned
1/4 teaspoon garlic powder
salt
pepper
nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Rinse and drain chickpeas.
  • Lightly coat baking sheet with nonstick spray.
  • Spread chickpeas on baking sheet and sprinkle with garlic powder, salt and pepper.
  • Toss to coat.
  • Bake on bottom rack of oven, shaking pan every 15 minutes. Bake 45 to 50 minutes, until browned and crunchy. Cool completely before serving.

Nutrition Facts : Calories 143.4, Fat 1.4, SaturatedFat 0.1, Sodium 358.9, Carbohydrate 27.3, Fiber 5.3, Protein 6

BLUEBERRY BARLEY PUDDING



Blueberry Barley Pudding image

Remember rice pudding? Well, this is even better, with more texture and chewiness, plus the goodness of barley and fruit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 6

Number Of Ingredients 11

2 cups water
Dash salt
1 cup uncooked quick-cooking barley
2/3 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
3 tablespoons maple-flavored syrup
2/3 cup frozen (thawed) reduced-fat whipped topping
1/3 cup chopped walnuts, toasted*
1/4 teaspoon ground cinnamon
1/2 cup fresh or frozen blueberries, thawed and drained
Dash ground cinnamon
Additional chopped walnuts, if desired

Steps:

  • In 2-quart saucepan, heat water and salt to boiling. Stir in barley; reduce heat. Cover; simmer 10 to 12 minutes or until tender. Cool completely, about 30 minutes.
  • In medium bowl, mix yogurt and maple syrup. Gently stir in whipped topping. Stir in barley, 1/3 cup walnuts and 1/4 teaspoon cinnamon. Cover; refrigerate 2 hours. Stir in blueberries.
  • Sprinkle pudding with additional walnuts and dash cinnamon before serving.

Nutrition Facts : Calories 250, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 11 g, TransFat 0 g

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