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Name: Griess Pudding in Holunder Apple Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 c milk; 1 Box of Griesspudding mix; 2 sm Apples; 1 Lemon untreated you want to; Use peel too; 7 oz Lilac juice; 2 1/2 oz -3oz of sugar; 1 pk Instant vanilla sauce

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INGREDIENTS

2 c milk
1 Box of Griesspudding mix
2 sm Apples
1 Lemon untreated you want to
Use peel too
7 oz Lilac juice
2 1/2 oz -3oz of sugar
1 pk Instant vanilla sauce

Servings

INSTRUCTIONS

Bring milk to a boil. Remove from heat and stir in the Griesspudding powder. Continue stirring for another minute. Rinse large muffin tin with cold water and fill 4 sections with mixture. Cool for 3hours. Peel and decore apples. Cut them into slices. Wash and peel lemon. Cut lemon in half and juice lemon. Pour lemon juice, 14oz water, lilac juice, and finely chopped lemon peel and sugar into pot. Take out 3 tbsp and mix in bowl with vanilla sauce powder. Bring lilac juice to a boil. stir in vanilla sauce. Bring to boil again. Add apple slices and boil on low heat for 1-2 min. Arrange pudding on a deep dish. Pour lilac sauce over pudding. NOTE: to get juice out of berries you steam them and then pour in a cheesecloth or dish towel and squeeze hard until the juice comes out. Griess is made of semolina flour. Posted to MM-Recipes Digest by "Kendig - von Fehrn" on Nov 19, 1998

NOTES

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Griess Pudding in Holunder Apple Sauce

2 c milk
1 Box of Griesspudding mix
2 sm Apples
1 Lemon untreated you want to
 Use peel too
7 oz Lilac juice
2 1/2 oz -3oz of sugar
1 pk Instant vanilla sauce

Bring milk to a boil. Remove from heat and stir in the Griesspudding  powder. Continue stirring for another minute. Rinse large muffin tin with  cold water and fill 4 sections with mixture. Cool for 3hours. Peel and  decore apples. Cut them into slices. Wash and peel lemon. Cut lemon in half  and juice lemon. Pour lemon juice, 14oz water, lilac juice, and finely  chopped lemon peel and sugar into pot. Take out 3 tbsp and mix in bowl with  vanilla sauce powder. Bring lilac juice to a boil. stir in vanilla sauce.  Bring to boil again. Add apple slices and boil on low heat for 1-2 min.  Arrange pudding on a deep dish. Pour lilac sauce over pudding.    NOTE: to get juice out of berries you steam them and then pour in a  cheesecloth or dish towel and squeeze hard until the juice comes out.  Griess is made of semolina flour.    Posted to MM-Recipes Digest  by "Kendig - von Fehrn"  <TikalMe@PowerOnline.net> on Nov 19, 1998

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 4 Servings

Calories: 54
Calories from Fat: 7 (13%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 2.4mg		1 %
Sodium 13.2mg		0 %
Potassium 125.5mg		3 %
Total Carbohydrate 11.7g		3 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 9.9g
Protein 1.2g		2 %
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.

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Calories per serving: 54

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