nutritional information


  • Calories: 240
  • Protein: 5 g
  • Total Fat: 10 g
  • Carbohydrates: 34 g
  • Sodium: 95 mg
  • Fiber: 3 g
  • Sugar: 16 g

Hasty Cranberry-Pecan Pudding

Hasty Cranberry-Pecan Pudding


30 minutes or fewer

30 MINUTES OR LESSUse a polenta brand that cooks in 5 minutes or less.
  • 3 cups vanilla soymilk
  • 3 Tbs. maple syrup, plus more to taste
  • 1 tsp. ground ginger
  • ¼ tsp. ground cinnamon
  • ⅛ tsp. salt
  • ½ cup instant polenta
  • ½ cup dried cranberries
  • ½ cup chopped toasted pecans, plus 4 additional toasted whole pecans for garnish
  1. Blend soymilk, maple syrup, ginger, cinnamon and salt in saucepan, and bring to a boil over medium heat. Reduce heat immediately to medium-low.
  2. Whisk in polenta in a slow, steady stream. Cook, whisking often, until mixture thickens to a loose consistency, for 3 to 4 minutes. Stir in cranberries and pecans, and add more maple syrup, if desired.
  3. To serve, spoon into individual ramekins or small bowls. Top with a pecan, and serve.

Wine Suggestions
A dessert of cranberries with spicy flavors calls for a port. Try Dow’s Late Bottle Vintage Port or Benjamin Port.

April 2004

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