A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Cran-Raspberry Quinoa Pudding Truffle

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Courtesy of Family Features

Serves 6. Total time 30 minutes



 Quinoa Pudding:

  • 2 bags Success Tri-Color Quinoa
  • 4 cups almond milk
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Cran-Raspberry Layer:

  • 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

Creamy Yogurt Layer:

  • 2 cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream

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 a saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to a simmer. Cook, stirring constantly, for 5-8 minutes, or until thickened slightly. Refrigerate for 45-60 minutes, or until well chilled.

To make a creamy yogurt layer: In a large bowl, stir yogurt, honey and vanilla. In a separate bowl, beat cream until stiff peaks begin to form. Stir whipped cream into the yogurt mixture until blended. Refrigerate until ready to use.

To make a cran-raspberry layer: In a medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.

To assemble: In a 10-cup truffle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.

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