Cran-Raspberry Quinoa Rice Pudding Trifle
This Cran-Raspberry Quinoa Rice Pudding Trifle combines fresh raspberries, vibrant cranberry sauce and orange with Success® Tri-Color Quinoa for a unique, delicious dessert.
Ingredients
For quinoa rice pudding
- 2 bags Success® Tri-Color Quinoa
- 4 cups almond milk
- 3 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For creamy yogurt layer
- 2 cups plain Greek yogurt
- 3 tbsp honey
- 1 tsp vanilla extract
- 1/2 cup heavy cream
For cran-raspberry layer
- 1/2 cup cranberry sauce
- 1/4 cup orange juice
- 1 tsp orange zest
- 2 cups fresh raspberries
Assembly
- 1/2 cup sliced almonds, toasted
- 2 cups gluten-free vanilla cookies, chopped
- 1/2 cup fresh raspberries
Instructions
Impress everyone at your table with this dreamy and creamy rice pudding recipe inspired by your favorite fall flavors.
For quinoa rice pudding:
Step 1
Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
Step 2
Remove quinoa from bags and stir back into almond milk in saucepan. Stir in honey, vanilla and cinnamon. Bring to a simmer over medium heat. Cook, stirring constantly, for 5 to 8 minutes, or until thickened slightly. Refrigerate for 45 to 60 minutes, or until well chilled.
For creamy yogurt layer:
Step 3
Stir together yogurt, honey and vanilla in a large bowl. Beat cream until stiff peaks start to form in a separate bowl. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
For cran-raspberry layer:
Step 4
Stir together cranberry sauce, orange juice and orange zest in a medium bowl. Gently fold in raspberries.
Assembly:
Step 5
In a 10-cup trifle dish, layer 1/3 of the quinoa mixture, 2 tablespoons of almonds, 1/3 of the cran-raspberry mixture, 1/3 of the cookies, and 1/3 of the yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.
Recipe Tip
To make this dish vegan, substitute coconut yogurt for the Greek yogurt. Use vegan-friendly whipped topping or coconut whipped cream in place of the heavy cream used in the recipe. You can also use maple syrup instead of honey.
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