Semolina Pudding with Red Currant Sauce

Semolina Pudding with Red Currant Sauce is a side dish that serves 4. One portion of this dish contains around 11g of protein, 18g of fat, and a total of 504 calories. For $1.54 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 54 people have made this recipe and would make it again. This recipe from Foodnetwork requires sugar, juice of lemon, sugar, and water. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 2 minutes. With a spoonacular score of 56%, this dish is solid. Users who liked this recipe also liked Buttery Semolina Currant Cookies, Blueberry And Red Currant Sauce, and Fillet Steak With Red Currant Sauce.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 32 minutes

 

Ingredients:

1 3/4 ounces butter

1 lemon, juiced

1 quart milk

12 1/4 ounces fresh red currants

3 ounces semolina

1/4 cup sugar

3 1/2 ounces sugar

1/2 cup water

Equipment:

sauce pan

sieve

blender

Cooking instruction summary:

Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray. Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce. Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.

 

Step by step:


1. Combine milk, sugar, and butter in a saucepan and bring to a boil.

2. Add semolina, and cook, stirring constantly, until the mixture thickens.

3. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.

4. Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.

5. Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.


Nutrition Information:

Quickview
504k Calories
11g Protein
18g Total Fat
76g Carbs
8% Health Score
Limit These
Calories
504k
25%

Fat
18g
28%

  Saturated Fat
10g
68%

Carbohydrates
76g
26%

  Sugar
55g
62%

Cholesterol
50mg
17%

Sodium
193mg
8%

Get Enough Of These
Protein
11g
23%

Vitamin C
38mg
47%

Selenium
28µg
41%

Vitamin B2
0.58mg
34%

Calcium
304mg
30%

Phosphorus
269mg
27%

Vitamin D
3µg
22%

Vitamin B1
0.32mg
21%

Fiber
4g
18%

Vitamin B12
1µg
18%

Potassium
602mg
17%

Manganese
0.31mg
15%

Folate
59µg
15%

Vitamin A
730IU
15%

Magnesium
45mg
11%

Vitamin B5
1mg
11%

Vitamin K
11µg
11%

Iron
1mg
11%

Copper
0.2mg
10%

Zinc
1mg
9%

Vitamin B6
0.17mg
9%

Vitamin B3
1mg
8%

Vitamin E
0.61mg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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