Baked Kasha Pudding Recipe

• 1 1/2 c. vanilla soy lowfat milk
• 1 c. uncooked kasha
• 1/2 tsp grnd cinnamon
• 1/8 tsp grnd nutmeg
• 1/2 tsp salt
• 1 c. shredded Fuji or possibly Golden brown Delicious apple
• 1/4 c. minced skinned hazelnuts*
• 1/2 c. soy lowfat sour cream
• 3 Tbsp. dark brown sugar - (lightly packed)

1. * To toast hazelnuts, preheat oven to 350 degrees.
2. Spread nuts in pie pan and bake till fragrant and their skins have cracked, about 7 min.
3. Immediately place hot nuts in dish towel, wrap up and rub vigorously.
4. The friction will remove most of the skin.
5. Preheat oven to 350 degrees.
6. Coat 8-inch baking dish with cooking spray.
7. In medium saucepan, combine soy lowfat milk with 1 1/2 c. water.
8. Cook over medium-high heat till liquid is almost boiling.
9. Stir in kasha.
10. Bring mix to a boil, then remove from heat.
11. Add in cinnamon, nutmeg, salt and shredded apple.
12. Pour mix into prepared pan.
13. Sprinkle proportionately with minced hazelnuts.
14. Bake till pudding is almost set, about 30 min.
15. Meanwhile, mix together lowfat sour cream and sugar.
16. Spread mix over top of warm pudding.
17. Return to oven and bake till pudding is set but still moist and top is covered with creamy glaze, about 10 min.
18. Spoon into wide, shallow bowls like pasta bowls and serve warm.
19. This recipe yields 6 servings.
20. Comments: This soy version of a classic will hot you on brisk mornings.
21. Double the recipe and eat the leftovers the next day.

vanilla soy lowfat milk, kasha, cinnamon, nutmeg, salt, shredded fuji, soy lowfat sour cream, dark brown sugar

Taken from cookeatshare.com/recipes/baked-kasha-pudding-74939 (may not work)