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Cook Time:45 minsAdditional Time:2 hrsTotal Time:2 hrs 45 minsServings:8Yield:8 servings, about 2/3 cup eachJump to Nutrition Facts
Cook Time:45 minsAdditional Time:2 hrsTotal Time:2 hrs 45 minsServings:8Yield:8 servings, about 2/3 cup each
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:8
Servings:
8
Yield:8 servings, about 2/3 cup each
Yield:
8 servings, about 2/3 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPudding3-3 1/2 cups water1 1/2 cups amaranth (see Tips)13-inch cinnamon stick¾cuphalf-and-half¾cupnonfat milk1/4 cup plus 2 tablespoons turbinado sugar2tablespoonsamaretto liqueur1teaspoonvanilla extract¼teaspoonsaltAmaretto Cream & Topping½cupwhipping cream1tablespoonconfectioners’ sugar2teaspoonsamaretto liqueur, plus more for drizzle16amaretti cookies, divided
Cook Mode(Keep screen awake)
Ingredients
Pudding
3-3 1/2 cups water
1 1/2 cups amaranth (see Tips)
13-inch cinnamon stick
¾cuphalf-and-half
¾cupnonfat milk
1/4 cup plus 2 tablespoons turbinado sugar
2tablespoonsamaretto liqueur
1teaspoonvanilla extract
¼teaspoonsalt
Amaretto Cream & Topping
½cupwhipping cream
1tablespoonconfectioners’ sugar
2teaspoonsamaretto liqueur, plus more for drizzle
16amaretti cookies, divided
DirectionsTo prepare pudding: Combine 3 cups water, amaranth and cinnamon stick in a large heavy pan; bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until thickened and the amaranth is tender and translucent, 18 to 20 minutes. Add 1/4 to 1/2 cup more water if the amaranth starts to stick to the bottom of the pan. Discard the cinnamon stick.Stir in half-and-half, milk, turbinado sugar, 2 tablespoons amaretto, vanilla and salt; return to a simmer, stirring continuously. Reduce heat to maintain a gentle bubble and cook, stirring constantly, until the mixture resembles a thick porridge, 3 to 5 minutes more. Reduce heat further, if necessary, to prevent the pudding from sticking to the pan. (Use caution as you stir: the mixture can splatter as it bubbles.) Divide the pudding among 8 small serving dishes (about 2/3 cup each). Let cool at room temperature for 1 hour. Then cover with plastic wrap and refrigerate until chilled, at least 1 hour.To prepare amaretto cream & topping: When you’re ready to serve, whip cream, confectioners' sugar and 2 teaspoons amaretto in a medium bowl with an electric mixer at medium speed until soft peaks form. Crush 8 cookies with your fingers to get coarse crumbs. Top each pudding with about 1 tablespoon of the whipped cream and 1 tablespoon cookie crumbs. Garnish each bowl with 1 whole cookie and a little drizzle of amaretto, if desired.TipsMake Ahead Tip: Prepare pudding (Steps 1 & 2) up to 2 days ahead.Tips: Amaranth, rich in protein and minerals, such as calcium and magnesium, has been cultivated in Central America for an estimated 5,000 to 8,000 years. When cooked, it has a thick, porridge-like texture–great in soups, stews, breakfast porridge or puddings. Find it in the natural-foods section of well-stocked supermarkets or in natural-foods stores.To Make It Gluten-Free: Most Italian amaretti cookies are made without ingredients that contain gluten, but not all brands are made in a gluten-free facility. If you are gluten-sensitive, use almond flavored gluten-free cookies for the topping instead.Originally appeared: EatingWell Magazine, November/December 2012
Directions
To prepare pudding: Combine 3 cups water, amaranth and cinnamon stick in a large heavy pan; bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until thickened and the amaranth is tender and translucent, 18 to 20 minutes. Add 1/4 to 1/2 cup more water if the amaranth starts to stick to the bottom of the pan. Discard the cinnamon stick.Stir in half-and-half, milk, turbinado sugar, 2 tablespoons amaretto, vanilla and salt; return to a simmer, stirring continuously. Reduce heat to maintain a gentle bubble and cook, stirring constantly, until the mixture resembles a thick porridge, 3 to 5 minutes more. Reduce heat further, if necessary, to prevent the pudding from sticking to the pan. (Use caution as you stir: the mixture can splatter as it bubbles.) Divide the pudding among 8 small serving dishes (about 2/3 cup each). Let cool at room temperature for 1 hour. Then cover with plastic wrap and refrigerate until chilled, at least 1 hour.To prepare amaretto cream & topping: When you’re ready to serve, whip cream, confectioners' sugar and 2 teaspoons amaretto in a medium bowl with an electric mixer at medium speed until soft peaks form. Crush 8 cookies with your fingers to get coarse crumbs. Top each pudding with about 1 tablespoon of the whipped cream and 1 tablespoon cookie crumbs. Garnish each bowl with 1 whole cookie and a little drizzle of amaretto, if desired.TipsMake Ahead Tip: Prepare pudding (Steps 1 & 2) up to 2 days ahead.Tips: Amaranth, rich in protein and minerals, such as calcium and magnesium, has been cultivated in Central America for an estimated 5,000 to 8,000 years. When cooked, it has a thick, porridge-like texture–great in soups, stews, breakfast porridge or puddings. Find it in the natural-foods section of well-stocked supermarkets or in natural-foods stores.To Make It Gluten-Free: Most Italian amaretti cookies are made without ingredients that contain gluten, but not all brands are made in a gluten-free facility. If you are gluten-sensitive, use almond flavored gluten-free cookies for the topping instead.
To prepare pudding: Combine 3 cups water, amaranth and cinnamon stick in a large heavy pan; bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until thickened and the amaranth is tender and translucent, 18 to 20 minutes. Add 1/4 to 1/2 cup more water if the amaranth starts to stick to the bottom of the pan. Discard the cinnamon stick.
Stir in half-and-half, milk, turbinado sugar, 2 tablespoons amaretto, vanilla and salt; return to a simmer, stirring continuously. Reduce heat to maintain a gentle bubble and cook, stirring constantly, until the mixture resembles a thick porridge, 3 to 5 minutes more. Reduce heat further, if necessary, to prevent the pudding from sticking to the pan. (Use caution as you stir: the mixture can splatter as it bubbles.) Divide the pudding among 8 small serving dishes (about 2/3 cup each). Let cool at room temperature for 1 hour. Then cover with plastic wrap and refrigerate until chilled, at least 1 hour.
To prepare amaretto cream & topping: When you’re ready to serve, whip cream, confectioners' sugar and 2 teaspoons amaretto in a medium bowl with an electric mixer at medium speed until soft peaks form. Crush 8 cookies with your fingers to get coarse crumbs. Top each pudding with about 1 tablespoon of the whipped cream and 1 tablespoon cookie crumbs. Garnish each bowl with 1 whole cookie and a little drizzle of amaretto, if desired.
Tips
Make Ahead Tip: Prepare pudding (Steps 1 & 2) up to 2 days ahead.
Tips: Amaranth, rich in protein and minerals, such as calcium and magnesium, has been cultivated in Central America for an estimated 5,000 to 8,000 years. When cooked, it has a thick, porridge-like texture–great in soups, stews, breakfast porridge or puddings. Find it in the natural-foods section of well-stocked supermarkets or in natural-foods stores.
To Make It Gluten-Free: Most Italian amaretti cookies are made without ingredients that contain gluten, but not all brands are made in a gluten-free facility. If you are gluten-sensitive, use almond flavored gluten-free cookies for the topping instead.
Originally appeared: EatingWell Magazine, November/December 2012
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Nutrition Facts(per serving)337Calories12gFat48gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
