Steamed couscous pudding
This unique steamed pudding provides lots of flavour and spice. It is sure to impress your family.
- ¼ cup (50 mL) slivered almonds
- 2 cups (500 mL) 100% peach, pear or apple juice (or any combination of the two)
- ¼ cup (50 mL) raisins
- ¼ cup (50 mL) pitted prunes, chopped
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) cardamom
- 1 cup (250 mL) whole wheat couscous
- Boiling water for the steam bath
- 12 tbsp (150 mL) low-fat prepared (canned) custard
- Preheat oven to 350º F (180º C).
- Place the almonds on a baking sheet and toast for 5 minutes or until starting to brown.
- Place the juice, raisins, prunes and spices in a medium pot and bring to a boil. Turn off the heat and add the couscous. Cover and let it sit for 5 minutes. Toss in the toasted almonds.
- Lightly grease six 1 cup (250 mL) ramekins and pack each one with the couscous mixture. Place the ramekins in a baking dish and fill the baking dish with boiling water about ¾ of the way up the side of the ramekin. Cover the whole dish with tin foil.
- Bake for 30 minutes. Serve warm.
- To serve, run a knife along the edge of each ramekin and invert onto a serving plate. Top with 2 tbsp (25 mL) of low fat prepared custard.
Nutritional information per serving
(1 cup / 250 mL pudding plus 2 tbsp / 25 mL custard)
- Calories: 241
- Protein: 6 g
- Total fat: 3 g
- Saturated fat: 1 g
- Dietary cholesterol: 2 mg
- Carbohydrate: 49 g
- Sodium: 25 mg
- Potassium: 343 mg
Developed by Nadine Day, RD. ©The Heart and Stroke Foundation
Posted December 2008