I think most of your readers will pass just by reading the title of "semolina pudding". Like, almost from the decoys can cook something delicious, and certainly, the more useful. This simple dessert, I assure you, surprise you at all 100!

Not everyone loved in childhood semolina (by the way, many do not like, and now :), but semolina pudding has nothing to do with the hated porridge with lumps! Light, airy, with vanilla flavor and texture of a souffle, it is guaranteed to appeal to all lovers of sweet lovers casseroles, and of course, children!

Many may question the use of decoys and food in general. I added a semolina pudding few spoonfuls coconut flourRich in vegetable protein (~ 20 100 g per g), dietary fiber (54 g), and beneficial fats.

Yes, semolina, if possible, better use of durum wheat (but rather, it is about the favor :), the taste is definitely not affect).

This semolina pudding to give a special texture "smooth", and soft (like a dessert blondie, You know that?), I added white chocolate tiles, turned magical! If you want to maximize dietary dessert - just do not use chocolate, and sugar substitute stevia syrup or low glycemic index.

Semolina pudding with pears: recipe

Ingredients:

  • semolina - 0,5 glass;
  • milk (any fat content) - 2 glass;
  • eggs - 3 pieces;
  • coconut flour* - 2 tbsp;
  • white chocolate - 90-100 g;
  • vanilla - to taste;
  • pears - 2-3 pieces;
  • cinnamon - optional;
  • sugar added - 50-70 g or to your taste.

*It can be replaced by coconut, but the consistency of flour will still be soft and smooth.

Preparation:

To prepare the semolina pudding, it is necessary to start with porridge. Pour the milk into a saucepan. When it gets hot (above the surface will smoke), pour a thin stream of semolina and be sure to stir whisk. Cook until thick (5 minutes), without ceasing to interfere.

Munk is ready, remove it from the heat and crumble it into the chocolate, add the vanilla. Stir until complete dissolution of chocolate. Now it must be cool.

The proteins separate from the yolks and whisk together with sugar and a pinch of salt (if you do not use sugar) to stable peaks.

To cooled (or lukewarm) ladle to mix the yolks. Massu beat with a mixer until smooth (a few minutes), add the coconut flour.

Carefully enter the beaten egg whites into the mass of a spoon or spatula.

Spread semolina pudding molds (ceramic or silicone) or one large form. On top, as in the photo, put the halves of pears, cinnamon sleep.

Bake in preheated oven 180 20 degree-40 minutes (depending on the size of the forms).
Be sure to refrigerate before serving! Ideally - to submit semolina pudding after a night in the fridge.