Farina & Fruit

This warm farina porridge gets its sweetness almost entirely from chopped dates cooked right into the skim milk. No added sugar, just the natural caramel-like sweetness of the fruit dissolving into the hot cereal. A sprinkle of cinnamon on top and a touch of vanilla round out the flavor.

The dates soften as the milk comes to a boil, and by the time the farina thickens (just 2-3 minutes of stirring), they’ve broken down into sweet, jammy pockets throughout the porridge. The skim milk keeps it light while still giving the farina a creamy body.

This is a diabetic-friendly breakfast option that relies on whole fruit for sweetness rather than refined sugar. Quick enough for a weekday morning and satisfying enough to hold you until lunch.

Kitchen Tips

• Stir constantly while the farina cooks. It thickens fast and lumps form if you walk away for even a minute.
• Chop the dates small so they distribute evenly. Larger chunks won’t soften fully in the short cooking time.
• Add the margarine and any sweetener off the heat. Stirring them into the hot porridge is enough to melt and incorporate them.
• Serve immediately. Farina continues to thicken as it sits and can become gluey if left in the pot.