Millet Dessert Salad
A sweet salad or dessert packed with antioxidant-laden fruits and whole grain millet.
2 2/3 cups water
¾ cup uncooked millet
1½ cups drained crushed canned pineapple (1, 20 oz can)
6½ cups miniature marshmallows (1, 10.5 oz bag)
1 cup softened cream cheese – (1, 8 oz package)
½ cup sugar
1 tbs salad dressing (such as Miracle Whip)
1 cup drained canned apricot, diced
½ cup dried cranberries
½ cup walnuts, chopped
¼ cup sweetened coconut
1½ cups whipped topping
Bring water to a boil in a medium saucepan and add in uncooked millet. Allow water to come to a boil again and then cover saucepan and reduce heat to low to medium low. Cook covered for 30 minutes or until the millet absorbs all the water in the saucepan. Remove from heat and allow millet to cool uncovered for 30-45 minutes. Break up clumps and fluff cooled millet with a fork.
Drain pineapple very well; if drained improperly it will make mixture very wet. Add drained pineapple and marshmallows to a large mixing bowl and mix well. Mix cream cheese, sugar, and salad dressing in a bowl until smooth. Add this mixture to the pineapples and marshmallows. Next, mix in the 3 cups of cooked millet, diced apricot, cranberries, walnuts and coconut into the mixture of pineapples, marshmallows, cream cheese, sugar, and salad dressing. Fold in whipped topping last after all other ingredients are mixed well. Chill before serving to help mixture to solidify.
Yields 22 (4.2 oz) servings
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