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Ingredientes
- 1 x vanilla bean
- 4 c. lowfat milk
- 1/2 c. butter plus
- 2 Tbsp. butter
- 1 c. buckwheat
- 4 x egg yolks
- 1/2 c. sugar
- 1 Tbsp. grated lemon zest
- 1/2 c. raisins
- 4 x egg whites beaten till stiff
- 1 c. cherry jam
Direcciones
- Using a sharp knife, split the vanilla bean in half lengthwise. With the back of the knife, scrape the pulp away from the bean. Throw away the bean.
- In a saucepan, over medium heat, combine the lowfat milk, vanilla bean pulp, and 1/2 c. of the butter. Bring to a boil. Stir in the buckwheat and continue to cook till tender, about 20 to 25 min. Remove from the heat and cold.
- In a large mixing bowl, whisk the Large eggs and the sugar together. Stir in the cooled buckwheat mix, lemon zest and raisins. Mix in the beaten egg whites.
- Butter a shallow baking pan (8- by 8- by 2-inch, square) with the remaining 2 Tbsp. of butter. Pour the buckwheat mix into the prepared pan. Bake in a preheated 350 degree oven for 30 min.
- Serve hot in individual serving bowls with cherry jam.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 454 | |
| Calories from Fat 57 | 13% |
| Total Fat 6.48g | 8% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 118mg | 5% |
| Potassium 521mg | 15% |
| Total Carbs 92.81g | 25% |
| Dietary Fiber 4.0g | 13% |
| Sugars 59.16g | 39% |
| Protein 9.91g | 16% |
