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Cran-Raspberry Quinoa Pudding Truffle

Servings 6
Prep Time 25 minutes
Cook Time 5 minutes

Ingredients

Quinoa Pudding:

  • 2 bags Success Tri-Color Quinoa
  • 4 cups almond milk
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Creamy Yogurt Layer:

  • 2 cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Cran-Raspberry Layer:

  • 1/2 cup cranberry sauce
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 2 cups fresh raspberries
  • 1/2 cup sliced almonds toasted
  • 2 cups gluten-free vanilla cookies chopped
  • 1/2 cup fresh raspberries

Instructions

  • To make quinoa pudding: Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
  • Remove quinoa from bags and stir into almond milk in saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to simmer. Cook, stirring constantly, 5-8 minutes, or until thickened slightly. Refrigerate 45-60 minutes, or until well chilled.
  • To make creamy yogurt layer: In large bowl, stir yogurt, honey and vanilla. In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
  • To make cran-raspberry layer: In medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.
  • To assemble: In 10-cup trifle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.
Course: Dessert