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1 1/4 cups 2% milk
1/2 cup fat free half & half
1/4 cup Splenda
1/8 teaspoon salt
1/2 cup quinoa, rinsed, drained
1/2 teaspoon pure vanilla extract or paste (or a vanilla bean split and scraped)
..
1/4 cup heavy whipping cream + 1 tablespoons Splenda
Cinnamon, nutmeg, raisins, pumpkin pie spice, lemon or orange zest, etc. - optional
.
In a large saucepan, over medium-high heat, bring milk and half & half to a boil. Add the Splenda, salt, quinoa, and vanilla extract/paste.
Reduce heat to low and simmer, uncovered, for 45 min, stirring frequently.
Transfer to a dish, press plastic wrap directly on to the top, and chill, completely. Whip the heavy cream, and 1 tablespoon Splenda until quite stiff; fold into the cooled pudding.
(You may eat it warm before adding the whipped cream, but it's SO good after!)
Makes approx 6 servings (1/3 cup each)
Per Serving: Calories 130; Protein 5 g; Fat 4 g; NET Carbs 16 g; (Fiber 1 g); Sugar 6 g; Sodium 140 mg