Flax And Ricotta Breakfast Pudding Recipes

APPLE 'N' OATS BREAKFAST PUDDING

Apple 'n' Oats Breakfast Pudding image

This is a delicious way to start the day. This is a low GI recipe so great for those trying to eat healthy or for diabetics. I love to use braeburn apples but you can use any baking apple you like.

Provided by Mrs. Doeinck

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups nonfat milk
3 tablespoons brown sugar
1 tablespoon reduced fat margarine or 1 tablespoon light butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 medium baking apple (peeled, cored, and diced)
1 cup rolled oats (not quick oats)
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 tablespoon cream (optional)

Steps:

Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.
Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
Add the apple and the oats. Continue cooking on high for 1 minuted. Remove from heat and stir in the vanilla.
Pour the mixture into the prepared baking dish. Bake for 15 minutes.
Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.
Serve warm with cream, if desired.

Nutrition Facts : Calories 194.1, Fat 3, SaturatedFat 0.6, Cholesterol 2.5, Sodium 176.3, Carbohydrate 34.7, Fiber 2.9, Sugar 20.2, Protein 7.5

MOM'S FARINA BREAKFAST PUDDING

Mom's Farina Breakfast Pudding image

Thick and fragrant of vanilla, this sweet summer breakfast pudding was a special treat that my mother made when I was little. It's definitely not your everyday cereal and is good plain or served with berries. Prep time includes chilling overnight.

Provided by EdsGirlAngie

Categories Breakfast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup quick-cooking farina
1/3 cup sugar
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
3 eggs, well beaten
1 1/2 teaspoons vanilla extract

Steps:

Mix farina, sugar and salt.
In a saucepan, bring milk to a boil then briskly stir in farina mixture.
Lower heat, cooking and stirring constantly for 3 minutes.
Add butter, then remove from heat and sir in eggs and vanilla.
(Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.

Nutrition Facts : Calories 265.2, Fat 13.1, SaturatedFat 7.2, Cholesterol 172.8, Sodium 459.3, Carbohydrate 25.6, Sugar 17, Protein 10.7

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