Millet Ricotta Pudding with Warm Raspberry Compote
Millet is the key ingredient in this updated rice pudding recipe. Select various berry topping, or simply add raisins or nuts for a nutritional dish.
Recipe type: dessert or side dish
  • 1 cup water
  • ½ cup millet
  • ⅔ cup whole milk or lowfat milk
  • ½ teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1 ½ cups part-skim ricotta cheese
  • ¼ cup honey
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 1 cup heavy whipping cream, chilled
  • ¼ cup sugar
Raspberry Compote
  • 2 ½ cups fresh or frozen raspberries (do not thaw if using frozen)
  • ¼ cup honey
  1. Bring the water and the millet to a boil, reduce to a simmer, cover, and cook until water is absorbed.
  2. Combine the milk, vanilla, and salt in a small bowl and stir into millet.
  3. Return to a simmer and cook until liquid is absorbed. Remove from the heat and let sit covered for 5 minutes. Uncover and allow to cool.
  1. Place the ricotta, honey, lemon zest, and lemon juice in a large bowl and beat vigorously with a wooden spoon until blended. Loosen the millet with a fork and stir in ricotta mixture.
  2. In a deep bowl whip the cream by hand or with a mixer, gradually adding the sugar, until medium-firm peaks form.
  3. Using a rubber spatula , fold the whipped cream into the ricotta –millet mixture in 3 additions.
  4. Divide the pudding into bowls and chill for at least 2hours or overnight.
Raspberry Compote
  1. Place raspberries and the honey in a saucepan and cook over medium heat, gently stirring until compote is hot and the berries are just warmed up.
  2. Spoon the compote over the chilled ricotta pudding and serve a t once.
Recipe by California Greek Girl at