Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cocktail | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cranberry juice (juice rather than cocktail)
- 2 strips of lemon zest
- 2/3 cup farina (cream of wheat)
- 1/2 cup sugar
- 1 teaspoon vanilla
Directions
1. In a sauce pan add the sugar and lemon zest to the juice, bring to a boil.
2. Sprinkle in the farina and mix briskly.
3. Simmer for 25 minutes, stirring occasionally.
4. Pour farina mixture into a large bowl and whisk until light (or use an electric mix-master with a whisk attachment).
5. Add the vanilla when the pudding is almost whipped.
6. Chill for 1/2 hour or longer before serving.
Serve with milk. When done, it should be fluffy and light and pink.