Sorghum is an ancient, highly durable
grain, high in fiber and low in sugar. It is perfect for a diabetic and
gluten free diet, and its mild taste makes is exceptionally versatile.
It can go in your morning porridge, in your lunch pilaf, or, in the case
of this recipe, in your dessert!
Make ahead: the sorghum can be made a day before serving. Keep it in the
fridge and mix with a splash of milk before serving.
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Ingredients :
Uncooked sorghum - 1 cup
Soy milk - 4 cups
Sweetener of choice - to taste
Cinnamon pdr - 1 tsp.
Vanilla Greek yogurt - 1 cup
Strawberries - 3 cups (sliced twice, fresh or frozen)
Preparations
Cook the sorghum until soft, swapping 1 cup of water with the soymilk. Let cool.
Stir in the sweetener and divide the sorghum evenly in serving cups.
On the sorghum base, layer as follows: 2 tbsp of yogurt, strawberries, sorghum.
Repeat in each cup until they're full.
Tip:
This recipe can be served cold or warm.
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