Veg-Based Desserts: Healthy Treats
Be virtuous and still eat cake with these veg-based desserts
Butternut squash rice puddings
For: A smoother recovery
High-GI pudding rice replenishes glycogen quickly after a tough run. The butternut squash adds anti-inflammatory beta-carotene to soothe sore muscles and vitamin B6 – key
for making red blood cells.
Preparation: 10 minutes
Cooking: 45-60 minutes
- 300g butternut squash, peeled, deseeded and diced
- 1 medium bramley apple, peeled, cored and diced
- 1⁄2 tsp mixed spice
- 2 tbsp maple syrup
- 60g pudding rice
- 650ml semi-skimmed milk
- Squeeze of lemon
- 4 ovenproof ramekins
1 Preheat the oven to 160C.
2 Place the apple and squash in a pan with the mixed spice, lemon juice, and one tablespoon of syrup, then gently heat for five minutes.
3 Heat the rice and milk in a separate pan; add the remaining syrup. Slowly bring to the boil, stirring all the time. Simmer for 15-20 minutes.
4 Divide the squash mix between the ramekins and spoon the rice on top. Cook for 30-40 minutes until golden.
Discuss this article