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Semolina, Lime & Pistachio Pudding
Serves 2
  • 75g Butter
  • 150g Demerara Sugar
  • 300ml Milk
  • 1 ½ Cups Semolina
  • 3 tablespoon Greek-style Yoghurt
  • 175g Soland Pistachio Nuts, roughly chopped
  • Juice of 2 squeezed Limes
  • 2 tablespoon Honey
  • 285ml carton Whipping Cream, whipped
  • crystallized Lime or Angelica Pieces
  • Melt butter, stir in sugar, then add milk and bring back to boil to form a foaming, butterscotch liquid.
  • Stir in Semolina, which will absorb the liquid, then lower heat and add the yoghurt. Beat well over a gentle heat for 2-3 minutes until light and fluffy, then remove and stir in the nuts and lime juice.
  • Leave to cool. Whip the cream, add honey to it and whip again until stiff.
  • Fold the cream into the Semolina mixture, turn into a dish, cover with cling film and refrigerate over night or for several hours before serving.
  • Decorate, if desired, with crystallized lime or angelica pieces.


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