Apricot Honey Wheat Pudding
- Reviews 1
Ready In: 40 mins
Serves: 6
Ingredients
- 1 1⁄3 cups water
- 2⁄3 cup Bulgar wheat, uncooked (cracked wheat)
- 1 1⁄2 cups skim milk
- 1⁄2 cup honey
- 1⁄3 cup apricot, dried, chopped
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1 tablespoon almonds, coarsely chopped (pistachios can be substituted)
Directions
- Bring water to a boil in a small saucepan. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
- Add milk, honey, apricots, cinnamon, and cardamom.
- Increase heat to medium and stirring occasionally bring mixture to a boil.
- Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
- Stir constantly near the end of cooking time to keep mixture from sticking.
- Remove saucepan from heat and stir in vanilla and almond extracts.
- Spoon pudding into a 1 quart shallow serving bowl and smooth the top. Sprinkle with chopped nuts.
- This dessert can be served hot, warm or at room temperature.
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