Sweet Almond Cream of Buckwheat with Skillet Pears |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you’re avoiding oatmeal because of possible gluten cross-contamination, enjoy a bowl of warm cream of buckwheat cereal instead. Top this hearty cereal with chopped pears, dried cherries, and toasted almonds for a satisfying morning meal. Ingredients:
2 cups fat-free milk |
1/2 cup uncooked cream of buckwheat |
2 tablespoons plus 2 teaspoons sugar, divided |
1 tablespoon light butter |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1/4 teaspoon salt |
cooking spray |
2 cups chopped ripe pear |
1/4 cup dried cherries |
2 tablespoons water |
1/2 teaspoon ground cinnamon |
1/4 cup sliced almonds, toasted |
Directions:
1. Bring milk just to a boil in a medium saucepan over medium-high heat. Stir in cream of buckwheat; reduce heat and simmer 10 minutes or until thickened, stirring frequently. Remove buckwheat from heat; stir in 2 tablespoons sugar, butter, and next 3 ingredients.
2. While buckwheat cooks, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear, remaining 2 teaspoons sugar, cherries, 2 tablespoons water, and cinnamon to pan. Bring to a simmer; cover and cook 4 minutes. Remove from heat.
3. Spoon cereal evenly into 4 bowls. Top evenly with pear mixture and almonds.
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