Milk still does a body good, that’s for sure.

The vanilla pudding recipe below is very easy to make in a pinch. We find it plenty sweet with 1/4 cup of sugar, but add more if it’s to your liking. Or, use agave syrup. I would imagine this would be great for gluten free kids (and adults) too.

Table of Contents

Easy Vanilla Pudding

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Ingredients

• 2 1/2 cups of nonfat milk
• 1/4-1/3 cup sugar
• 1/8 tsp salt
• 3 tbsp cornstarch
• 1 tsp vanilla

Instructions

1. Heat 2 cups of nonfat milk, sugar and salt until the mixture starts to bubble at the edges and foam a little bit.
2. Mix cornstarch, 1/2 cup of nonfat milk and vanilla until smooth. Add to mixture above and heat until it starts to boil, while stirring constantly.
3. Reduce heat to low and stir until mixture thickens. It will set completely in the fridge.
4. Divide into 4 ramekins and refrigerate.
5. Place berries or other fruit on top.
6. Tip: Refrigerate in Tupperware or other kid-friendly storage to put in school lunches. The pudding stays in tact at room temperature after being refrigerated.
7. %https://lajollamom.com/wp-content/uploads/2011/10/Milk-Photo-School-e1317589896415.jpg
8. Tip: Use clever containers, such as muffin cups (shown in main post photo) to eat at home.

Or, make this protein-packed pudding for adults and kids with more sophisticated palates. It is quinoa, but I promise it’s a satisfying dessert. I have been eating a small serving in the late afternoon as a small pick me up.

Quinoa Pudding

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Ingredients

• 3/4 cup quinoa
• 3 1/2 cups nonfat milk
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 eggs
• 1/4 tsp cinnamon

Suggested Toppings

• sliced banana
• walnuts
• dates
• golden raisins
• fresh berries
• any dried fruit of your choice

Instructions

1. Bring quinoa and 2 1/2 cups milk to boil in a saucepan.
2. Once boiling, reduce to simmer and cook for about 12-15 minutes or until tender. Stir occasionally.
3. In a separate bowl, whisk together sugar, honey, eggs, cinnamon and 1 cup of milk.
4. Reduce heat to medium-low and SLOWLY pour in the egg mixture while stirring.
5. Cook until the mixture thickens, about 5-7 minutes. It should stick to the spoon when you lift it up.
6. Cover with plastic wrap (press on to pudding) and refrigerate for several hours.
7. Tip: Cut out the sugar and have it for a quick and easy breakfast in the morning.