Thursday, 21 June 2012

Recipe for Semolina Pudding with Apricot Compote

While this dessert is made without sucrose, it does have fruit sugar and Stevia, a sweetener made from plants. You can easily substitute sugar for the Stevia. Start with 3 tablespoons sugar and add more if it is not sweet enough.
This pudding recipe makes enough for 2 - 3 people.
This recipe needs to chill for at least 1 hour, in addition to prep time.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 1 1/4 c. milk
  • 1/8 tsp. salt
  • 1/4 c. semolina, farina or brown rice hot cereal, uncooked
  • 1 tsp. orange zest
  • 2 T. orange juice concentrate
  • 2 packet of powdered Stevia sweetener, or to taste, divided
  • 2 T. cream
  • 8 oz. raw, ripe apricots, about 8 small
  • 1 small cinnamon stick
  • 1 tsp. lemon juice
  • Ground cinnamon (optional)
  • Powdered sugar (optional)


Bring the milk and the salt to boil in a small pan. While stirring, add the cereal in a slow stream. Reduce heat and stir for 5 minutes as cereal thickens.

Remove from heat, add orange juice, zest, 1 packet of Stevia (or 1/2 tsp. Stevia extract) and cream. Stir until combined.

Line a two cup casserole dish with plastic wrap. Pour pudding into dish, smooth top and refrigerate for an hour.

Meanwhile, wash and stone apricots. Place in a small pan with cinnamon stick, second package of Stevia and lemon juice. Cook for 5 - 10 minutes, until apricots are soft. Taste and adjust seasoning.


Presentation: Turn pudding out of form onto serving plate. Decorate with Apricot Compote, sprinkle with cinnamon and dust with powdered sugar, if you wish. To serve, use a big spoon and serve your guests part of the pudding with some apricots in a dish.

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