- 1 cup uncooked millet
- 4 1/2 cups skim milk
- 3/4 cup chopped dates
- 3/4 cup flaked coconut
- 1 teaspoon rum extract
- 1/8 teaspoon nutmeg, plus additional for garnishing
- 1/2 cup Splenda artificial sweetener
- Cooking spray
Preheat oven to 350°F. In a large bowl, stir together all ingredients. Pour into a 7″ x 11″ x 2″ baking dish (holds approximately 6 cups) coated with cooking spray. Bake uncovered for 30 minutes, stir, return to oven, bake an additional 15 minutes, stir, and continue baking until millet is tender and most of the liquid is absorbed (about 10–15 more minutes). Sprinkle with additional nutmeg to garnish. Resembles taste and consistency of rice pudding. Serve warm.
To reheat leftovers, place in a pan on the stove, add milk to thin, and mash with a fork or potato masher to remove clumps.
Yield: 15 servings. Serving size: 1/15 of pudding, or approximately 1/3 cup.
Nutrition Facts Per Serving:
Calories: 130, Carbohydrates: 23 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 49 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1/2 fat free milk, 1/2 fat. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.