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Nutty Pear and Raisin Breakfast Pudding



– 2 pears, peeled, cored and chopped – 1/4 cup chopped pecans – 1/4 cup seedless raisins – 1 tablespoon Real California butter – 3 tablespoons firmly packed brown sugar – 1 tablespoon fresh lemon juice – 1 tablespoon ground cinnamon – 1 teaspoon vanilla extract – 2 1/2 cups nonfat Real California milk – 1/2 cup regular cream of wheat cereal – 1 egg, beaten
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In heavy saucepan, cook pears, pecans and raisins in butter 2 to 3 minutes or until tender. Stir in sugar, lemon juice, cinnamon and vanilla; remove to bowl. Set aside. Pour milk into saucepan. Cover and heat over medium-low heat until almost boiling. Gradually stir cereal into hot milk. Cook, stirring constantly, about 6 minutes or until thickened. Stir about 1/4 cup hot cereal into beaten egg. Gradually stir in about 1/2 cup more cereal into egg. Add egg mixture to saucepan with remaining cereal. Cook and stir over low heat about 3 minutes. Add pear mixture; heat through. Garnish with additional chopped pecans and sprinkle of ground cinnamon, if desired.Makes 6 servingsVariation: Spoon into serving dish and top with milk or a teaspoon of butter. Can be served hot or cold.Nutritional Information Per Serving:

190 Calories (28% from fat)

30 grams carbohydrates

87 milligrams sodium

157.3 milligrams calcium

5.6 grams protein

42.3 milligrams cholesterol