Pineapple & Pistachio Pudding with Chocolate Sauce

Pineapple & Pistachio Pudding with Chocolate Sauce

Pasta for dessert? You bet. Be sure to save room for this sweet treat tonight.

Serves: 8 people

1 box orzo 
3½ cups light almond milk
14 oz. condensed milk, sweetened, fat-free
½ teaspoon cardamom, ground
½ teaspoon nutmeg, ground
1 teaspoon cinnamon, ground
½ cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup heavy whipping cream
1 cup unsalted pistachios, minced
¼ cup dark chocolate sauce
3 cups fresh pineapple, large chunks

1. In a large saucepan, combine almond milk, condensed milk and pasta and bring to a boil
2. Reduce heat to a simmer and cook, stirring occasionally for 15 minutes
3. Add cardamom, nutmeg, cinnamon, sugar and cinnamon and cook until pasta is tender, about 15 minutes
4. Add lemon zest and heavy cream
5. Remove from heat and portion evenly into cups; cover cups with plastic wrap and place in refrigerator to cool
6. Garnish with chopped pistachios, fresh pineapple and a drizzle dark chocolate sauce before serving

You cannot log in to this site now. Instead, enjoy the new Barilla recipes experience