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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%
detailed view... how is this calculated?

Cream of Wheat Pudding (From the Mennonite Treasury of Recipes)

Recipe #80085 | 15 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #366830

On Nov 14, 2009

This is fantastic! Easy to make and very yummy! Both of my kids agreed on how terrific it is, and they never agree on anything. This is a wonderful breakfast to keep on hand - they think they're getting something sweet but it's still healthy, with such wholesome ingredients and a good protein content - it will last them until lunchtime.

0 people found this review helpful

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From: Dj's Eagles

On Dec 12, 2008

What a wonderfull find! I can remember having this when I was a kid! I grew up in Kansas in a Mennonite community and this was a common dessert! Thanks for sharing this!! I tried it and it is the same, except we add a 1/2 teaspoon almond extract. It is also good with raisins, or cranberries. (Rev)Had to add this! I just added a small can of pumpkin to this! Wow!!

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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!

7 people found this review helpful

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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.

5 people found this review helpful

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