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- 2 cups fat-free milk
- 1/2 of a vanilla bean,* split lengthwise
- 1/8 teaspoon salt
- 1/2 cup quick-cooking polenta mix
- 1/4 - 1/3 cup sugar
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey
- 1/4 cup apricot preserves or other desired preserves
1. In a medium saucepan combine milk, vanilla bean, and salt. Bring to simmering. Cover and remove from heat. Let stand for 15 minutes to allow vanilla bean to infuse milk with its flavor. Remove vanilla bean; set aside.
2. Bring milk mixture just to boiling over medium-high heat; reduce heat to medium. Gradually add polenta mix, stirring constantly. Cook and stir for 5 to 7 minutes or until mixture is very thick. Remove from heat. Stir in sugar. Let stand, covered, for 5 minutes.
3. Meanwhile, in a small bowl combine yogurt and honey. Using the tip of a sharp knife, scrape seeds from vanilla bean. Discard vanilla pod or reserve it for another use. Stir vanilla seeds into yogurt mixture.
4. Serve polenta mixture warm with preserves and yogurt mixture.
- If you like, substitute 1 teaspoon vanilla for the 1/2 of a vanilla bean.
- Servings Per Recipe 6,
- cal. (kcal) 205,
- Fat, total (g) 1,
- chol. (mg) 5,
- sat. fat (g) 1,
- carb. (g) 43,
- fiber (g) 2,
- sugar (g) 22,
- pro. (g) 5,
- vit. A (IU) 194,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 92,
- Potassium (mg) 141,
- calcium (mg) 121,
- iron (mg) 0,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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