Cran-Raspberry Quinoa Pudding Truffle

This Cran-Raspberry Quinoa Pudding Trifle combines fresh raspberries, vibrant cranberry sauce, orange juice and orange zest for a unique dessert. Ready in 30 minutes, it can be an easy way to impress everyone at the table with a creamy pudding base inspired by favorite winter flavors.

As a tasty treat that’s ideal for just about any occasion, this take on rice pudding is made using Success Boil-in-Bag Tri-Color Quinoa, which offers a heat-safe, BPA-free and FDA-approved bag and is easily prepared in just 10 minutes. Its light, nutty flavor and versatility creates a pudding that’s perfect for a wide range of pairings, from satisfying chocoholics or pumpkin-spice fanatics to whipping up a sweet, simple dessert.

Cran-Raspberry Quinoa Pudding Truffle

    Prep Time: 25 minutes

    Cook time: 10 minutes

    Servings: 6

Cran-Raspberry Quinoa Pudding Truffle Ingredients

Quinoa Pudding:

    2 bags Success Tri-Color Quinoa

    4 cups almond milk

    3 tablespoons honey

    1 teaspoon vanilla extract

    1/2 teaspoon ground cinnamon

Creamy Yogurt Layer:

    2 cups plain Greek yogurt

    3 tablespoons honey

    1 teaspoon vanilla extract

    1/2 cup heavy cream

Cran-Raspberry Layer:

    1/2 cup cranberry sauce

    1/4 cup orange juice

    1 teaspoon orange zest

    2 cups fresh raspberries

    1/2 cup sliced almonds, toasted

    2 cups gluten-free vanilla cookies, chopped

    1/2 cup fresh raspberries

Cran-Raspberry Quinoa Pudding Truffle Instructions

    To make quinoa pudding:

    Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.

    Remove quinoa from bags and stir into almond milk in saucepan over medium heat.

    Stir in honey, vanilla and cinnamon.

    Bring to simmer. Cook, stirring constantly, 5-8 minutes, or until thickened slightly.

    Refrigerate 45-60 minutes, or until well chilled.

    To make creamy yogurt layer:

    In large bowl, stir yogurt, honey and vanilla.

    In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended.

    Refrigerate until ready to use.

    To make cran-raspberry layer:

    In medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.

    To assemble:

    In 10-cup trifle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.


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