Oat & Cherry Breakfast Pudding
This creamy cherry-studded pudding is filled with healthful soluble fiber. Although this is intended as a breakfast or brunch dish, you could also serve it as a dessert.
2 cups old-fashioned rolled oats
1 can (12 ounces) evaporated skimmed milk
1-3/4 cups low-fat (1%) milk
3 tablespoons plus 2 teaspoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped dried cherries (3 ounces)
1 Preheat the oven to 350°F. Spread the oats on a jelly-roll pan and bake for 10 minutes, stirring midway, until light golden. Remove from the oven and let cool slightly. In a food processor, pulse the oats on and off until finely ground.
2 In a medium saucepan, bring the evaporated milk, low-fat milk, 2 tablespoons plus 2 teaspoons of the brown sugar, the salt, and cinnamon to a boil over medium heat. Reduce to a simmer, stir in the oats, and cook, stirring occasionally, until the cereal is thick and creamy, about 5 minutes. Remove from the heat and stir in the cherries.
3 Preheat the broiler. Spray an 8-inch square broilerproof pan with nonstick cooking spray. Scrape the oatmeal into the pan and smooth the top. Sprinkle with the remaining 1 tablespoon brown sugar. Broil 6 inches from the heat for 2 minutes or until the sugar is melted. Cool slightly and serve.
Makes 6 servings.
Per serving: 251 calories, 2.8g total fat (0.8g saturated), 6mg cholesterol, 3.6g dietary fiber, 46g carbohydrate, 12g protein, 309mg sodium.