Whipped lingonberry porridge is commonly eaten as dessert, but it can also be served for breakfast or as a snack. And it’s vegan. Similar porridge can also be made of red currants or other berries or fruits, but lingonberry is the most popular. The recipe below is for 2 or 3, but you can make a bigger batch, it stays good in refrigerator for days.
Lingonberry Porridge
5 dl water
0,75 dl wheat semolina
0,5 dl sugar
1 dl crushed lingonberries
optional: soy or oat milk and sugar for serving
Bring the water to boil. Whip in the semolina and cook about 10 minutes. Add sugar and lingonberries, mix well and allow to cool. Whip (with electric mixer) until soft and light pink.
Porridge without berry skins: use 2 dl whole lingonberries instead of 1 dl crushed. Bring the water to boil, add the lingonberries and slowly boil them 20-30 minutes or until the juice comes out of them. Sift the skins out, bring the juice to boil again and make the porridge as described above. My mum uses this method, but I don’t mind about berry skins so I use the easier method.
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