Low-carb cauliflower rice pudding

Ingredients for 1 servings:

• 200 g cauliflower, frozen or fresh
• 50 ml coconut milk, almond milk or soy milk
• 50 g low-fat quark or natural yogurt (Skyr)
• n. B. Sweetener
• e.g. cinnamon
• 1 piece(s) vanilla pod(s), of which the pulp

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Substitute for rice pudding and semolina porridge, low in calories, good as a diet, snack or meal

Thaw the cauliflower and puree it with a hand blender (coarser for rice pudding, finer for semolina pudding). Place the cauliflower in a saucepan with the milk and vanilla seeds and bring to a boil slowly until the desired consistency is reached. Remove the cauliflower and milk mixture from the heat and mix in the yogurt (for semolina pudding) or the quark (for rice pudding) well. Season to taste and sprinkle with plenty of cinnamon, or alternatively with fruit, almonds, etc. I chose Alpro coconut milk and natural yogurt made from skimmed milk. This gave a total of around 85 kcal for the specified amount… making it a delicious meal without a guilty conscience.