Low Carb Rice Pudding Made from Cauliflower
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g cauliflower, frozen or fresh
- 50 ml coconut milk, almond milk or soy milk
- 50 g low-fat quark or natural yohurt, (Skyr)
- sweetener
- cinnamon
- 1 piece (s) vanilla pod (s), which the pulp
Print Recipe
Pin Recipe Instructions
- Thaw the cauliflower and puree with a hand blender (coarse for rice pudding and fine for semolina porridge). Put the cauliflower together with the milk and the vanilla pulp in a saucepan and slowly bring to the boil until the desired consistency is achieved.
- Remove the cauliflower-milk mixture from the stove and mix in the yoghurt for the semolina variety or quark for the rice pudding variety. Season everything with sweetener and sprinkle with plenty of cinnamon, alternatively with fruits, almonds, etc.
- I chose coconut milk from Alpro and natural yogurt made from skimmed milk. So it was a total of approx. 85 Kcal for the specified mass thus a delicious meal without a guilty conscience.
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