Tuesday, March 23, 2010

Apricot-Millet Pudding


Apricot-Millet Pudding
1 3/4 cups cooked millet, hot
1 banana
5 dates
1 cup pineapple, crushed and water-packed
1 cup apricots, canned*

Place all ingredients in a blender or food processor.  Blend until creamy and smooth.  Add stevia to taste for a sweeter dessert.  Spoon into sherbet dishes and garnish with mint leaves and an apricot half.  Delicious for a delightful breakfast or a simple dessert.  
Serves:  4 - 6
*Fresh apricots may be used "in season".

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