Amaranth Pudding with Amaretto Cream

Amaranth Pudding with Amaretto Cream

4 Reviews
From: EatingWell Magazine, November/December 2012

Amaranth grains, which are as tiny as poppy seeds, make this comforting, amaretto-spiked pudding creamy and delicious.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Pudding
  • 3-3½ cups water
  • 1½ cups amaranth (see Tips)
  • 1 3-inch cinnamon stick
  • ¾ cup half-and-half
  • ¾ cup nonfat milk
  • ¼ cup plus 2 tablespoons turbinado sugar
  • 2 tablespoons amaretto liqueur
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Amaretto Cream & Topping
  • ½ cup whipping cream
  • 1 tablespoon confectioners’ sugar
  • 2 teaspoons amaretto liqueur, plus more for drizzle
  • 16 amaretti cookies, divided


  • Active

  • Ready In

  1. To prepare pudding: Combine 3 cups water, amaranth and cinnamon stick in a large heavy pan; bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until thickened and the amaranth is tender and translucent, 18 to 20 minutes. Add ¼ to ½ cup more water if the amaranth starts to stick to the bottom of the pan. Discard the cinnamon stick.
  2. Stir in half-and-half, milk, turbinado sugar, 2 tablespoons amaretto, vanilla and salt; return to a simmer, stirring continuously. Reduce heat to maintain a gentle bubble and cook, stirring constantly, until the mixture resembles a thick porridge, 3 to 5 minutes more. Reduce heat further, if necessary, to prevent the pudding from sticking to the pan. (Use caution as you stir: the mixture can splatter as it bubbles.) Divide the pudding among 8 small serving dishes (about ⅔ cup each). Let cool at room temperature for 1 hour. Then cover with plastic wrap and refrigerate until chilled, at least 1 hour.
  3. To prepare amaretto cream & topping: When you're ready to serve, whip cream, confectioners' sugar and 2 teaspoons amaretto in a medium bowl with an electric mixer at medium speed until soft peaks form. Crush 8 cookies with your fingers to get coarse crumbs. Top each pudding with about 1 tablespoon of the whipped cream and 1 tablespoon cookie crumbs. Garnish each bowl with 1 whole cookie and a little drizzle of amaretto, if desired.
  • Make Ahead Tip: Prepare pudding (Steps 1 & 2) up to 2 days ahead.
  • Tips: Amaranth, rich in protein and minerals, such as calcium and magnesium, has been cultivated in Central America for an estimated 5,000 to 8,000 years. When cooked, it has a thick, porridge-like texture—great in soups, stews, breakfast porridge or puddings. Find it in the natural-foods section of well-stocked supermarkets or in natural-foods stores.
  • To Make It Gluten-Free: Most Italian amaretti cookies are made without ingredients that contain gluten, but not all brands are made in a gluten-free facility. If you are gluten-sensitive, use almond flavored gluten-free cookies for the topping instead.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 337 calories; 12 g fat(6 g sat); 2 g fiber; 48 g carbohydrates; 7 g protein; 32 mcg folate; 29 mg cholesterol; 24 g sugars; 21 g added sugars; 348 IU vitamin A; 2 mg vitamin C; 122 mg calcium; 3 mg iron; 106 mg sodium; 263 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1½ starch, 1½ other carbohydrate, 2 fat

Reviews 4

March 25, 2013
profile image
By: EatingWell User
It was also my first time making amaranth, and this combination of amaretto and whipped cream with crushed Amarettini was delicious. Do not omit any of the ingredients/toppings- the flavour combination works very well together. You can also serve with extra Amarettini cookies on the side.
November 25, 2012
profile image
By: EatingWell User
Not worthy of spoon licking The pudding is tough to swallow unless you place LOTS of whipped cream and crumbled cookie on top. I will try amaranth is something else before I ever make this recipe again. Pros: new way to introduce a healthy grain
November 23, 2012
profile image
By: EatingWell User
Good flavour, didn't set.... Followed the recipe exactly, ended up with yummy flavour but absolutely not a pudding. I didn't even bother with the topping, there was nothing to top! It's too bad, everyone was looking forward to this. Pros: Flavour Cons: Too soupy
October 30, 2012
profile image
By: EatingWell User
Tasted like dirt Amaranth may be better utilized as a side dish or in soup; it does not have the consistency to be a dessert dish Pros: The whipped cream and cookie topping were the best things about this dish Cons: The cinnamon gave the pudding an earthy dirt-like taste
More Reviews