Try this Pistachio And Almond Milk Pudding recipe, or contribute your own.
Suggest a better descriptionPlace the pistachios in a bowl, cover with cold water and leave to soak overnight. Drain, and rub off the skins with a tea cloth. Put the pistachios and almonds in a blender or food processor and coarsely grind them. Do not over grind them. Break the vermicelli into pieces about 10cm (4inches) long. Melt the butter in a large saucepan, add the vermicelli and cook, stirring, until the vermicelli is nicely browned, without burning. Add the milk and cream, and bring to the boil. Reduce the heat, add the pistachio mixture, saffron, sugar and simmer for about 15 minutes, stirring frequently. Serve hot or leave to cool.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 6 servings | ||
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Calories: 61 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 15.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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