Cran-Raspberry Quinoa Pudding Trifle

desserts

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Servings: 6

This winter-flavor-inspired creamy pudding is an easy way to impress at the dinner table.

Ingredients

2 bags (12-ounce) tri-color quinoa

4 cups almond milk

3 tablespoons honey

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

2 cups plain Greek yogurt

3 tablespoons honey

1 teaspoon vanilla extract

½ cup heavy cream

½ cup cranberry sauce

¼ cup orange juice

1 teaspoon orange zest

2 cups fresh raspberries

½ cup sliced almonds, toasted

2 cups gluten-free vanilla cookies, chopped

½ cup fresh raspberries

To make quinoa pudding, prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
Remove quinoa from bags and stir into almond milk in saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to simmer. Cook, stirring constantly, 5–8 minutes or until thickened slightly.
Refrigerate 45–60 minutes or until well chilled.
To make creamy yogurt layer, in large bowl, stir yogurt, honey and vanilla. In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
To make cran-raspberry layer, in medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.
To assemble, in 10-cup trifle dish, layer ⅓ quinoa mixture, 2 tablespoons almonds, ⅓ cran-raspberry mixture, ⅓ vanilla cookies and ⅓ yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.