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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (285g) Recipe makes 4 servings |
||
| Calories 386 | ||
| Calories from Fat 100 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 214mg | 71% | |
| Sodium 298mg | 12% | |
| Potassium 374mg | 10% | |
| Total Carbohydrate 57.2g | 19% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 31.7g | ||
| Protein 14.3g | 28% | |
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Cream of Wheat Pudding (From the Mennonite Treasury of Recipes)
By: * Pamela *
Jan 2, 2004
This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce.
SERVES 4
Ingredients
- 3 cups milk
- 1/4 teaspoon salt
- 1/2 cup cream of wheat
- 1/2 cup sugar
- 4 egg yolks
- 4 egg whites
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Directions
1
Beat egg whites until foamy.2
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.3
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.4
Beat sugar and egg yolks and very slowly add to hot mixture.5
Continue cooking on low heat for 3 minutes longer.6
Lastly, fold hot mixture into meringue and add vanilla.7
Pour into serving dishes and cool.8
Serve with custard sauce or fruit sauce.
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- Course > Desserts > Puddings & Mousses
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Northeastern > Amish/Mennonite
- Preparation > Time to Make > < 15 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Cold
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Novelty > Bizarre
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: windywood
On Oct 1, 2008
Oh what a lovely dish this is. I wish I had known of it when I came home from surgery. It would have been SO comforting. It's a keeper. I am so very glad you shared it. I'm going to send to my 6 sisters - they will love it too.
From: puppitypup
On Jun 14, 2008
We liked it! I never thought about having pudding for breakfast but I couldn't resist having a bowl warm after making it up yesterday morning. Then last night I served it cold with caramel sauce for company. Thanks Pam, made for ZWT, please see my rating system as I rate tougher than most.
From: PaulaG
On Dec 16, 2005
Pamela, this is a wonderful dessert. I reduced the recipe to serve 2 and put the servings in custard cups. I was able to use Splenda for the sugar and pureed frozen strawberries for the topping. With or without the fruit topping it is wonderful!
From: Packer Backer Pammy
On Nov 2, 2004
Thank-You for posting this recipe. The finished product made me think of my Grandma. (something she would have made) The only changes I made were that I cut the recipe in half and I didn't have any regular Cream of Wheat so I used CoCo Wheats. It made enough for 4 custard cups. I will make it again WITH the CoCo Wheats! Worked great! No need for sauce. Hint for newer cooks-always stir milk until and during boiling unless otherwise instructed.
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