Lemon Semolina Pudding with Berry Coulis
Lisa Lintner’s Lemon Semolina Pudding with Berry Coulis from The New Glucose Revolution Life Plan.
Photo: Jennifer Soo
2 cups (500 ml/17 fl oz) low fat (semi skimmed/1%) milk
½ cup (100 g/3½ oz) fine semolina
¼ cup (60 g/2¼ oz) sugar
1 teaspoon vanilla extract
1 large lemon (zest only)
1 egg, lightly beaten
300 g (10½ oz) blackberries, strawberries, or raspberries or a mixture
2 tablespoons icing (confectioner’s) sugar
½ cup (125 ml/4 fl oz) white wine or apple juice
Nutritional analysis per serving
- Preheat the oven to 350°C. Lightly oil six ½-cup (125 ml/4 fl oz) soufflé dishes. Line the base of each dish with baking paper.
- Pour the milk, semolina and sugar in a saucepan and bring to a boil, stirring constantly. Reduce the heat and stir for 1 more minute.
- Remove from the heat and stir in the vanilla extract and lemon zest.
- Cover the surface of the mixture with plastic wrap to prevent a skin forming, and cool. When cooled, stir in the beaten egg.
- Spoon the mixture into the prepared dishes and place them into a baking pan with enough boiling water to reach halfway up the sides of the dishes. Cover loosely with a large sheet of foil. Carefully slide the pan into the oven and poach the puddings for 15 minutes, until set. Remove the puddings from the pan of water. Run a knife around the puddings, turn out onto serving plates and remove the piece of baking paper.
- Meanwhile, puree most of the berries with the icing (confectioner’s) sugar. (Reserve some whole berries for decoration if desired). Thin the coulis with white wine or apple juice.
- Pour the coulis around the puddings, and decorate with slivers of lemon peel or whole berries (optional).
814 kJ (195 Cal), 3 g fat, 8 g protein, 35 g carbohydrate, 2 g fibre, low GI