Creamy quinoa rice pudding with mango and banana

Ingredients for 1 servings:

• ½ vanilla pod(s)
• 300 ml milk, 3.5% fat
• 20 ml sweet cream
• 1 pinch of sea salt
• e.g. erythritol (sugar substitute)
• ½ lemon(s), organic, peel and juice
• 50 g quinoa
• 50 g mango(s)
• 50 g banana(s)
• 1 tsp coconut oil
• 75 g low-fat curd cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

for meta type beta

First, split a vanilla pod lengthwise and scrape out the seeds. Then, in a saucepan, combine the milk, cream, vanilla seeds and pod, erythritol, a pinch of salt, and the lemon zest. Bring the mixture to a boil and then simmer over low heat for about 60 minutes, stirring frequently. Meanwhile, peel the mango and dice it. Peel and finely chop the banana. Melt the erythritol and 1 teaspoon of coconut oil in a non-stick pan, add the chopped fruit, and let it caramelize for about 3 minutes. Then deglaze with a little lemon juice. Serve the finished quinoa rice pudding with the fruit and some low-fat quark. 618 kcal per serving