1/4 cup uncooked whole grain sorghum
1 cup unsweetened vanilla almond milk
2 packets stevia or preferred sweetener- divided
1/4 teaspoon cinnamon
1/4 cup fat free ricotta cheese
1/2 teaspoon lemon juice
3/4 cup blackberries (fresh or frozen)
lemon zest (from 1/4 of a lemon)

Cook sorghum according to package directions using unsweetened almond milk instead of water. Once milk is mostly absorbed, remove from heat and let cool. Stir in 1 packet stevia and cinnamon. In a separate bowl, combine ricotta, lemon juice and 1/2 packet stevia. Set aside. In a third bowl microwave fresh blackberries for 30-45 seconds until slightly juicy but still intact. Stir in remaining 1/2 packet of stevia. In a serving bowl add sorghum and spread across bottom. Add ricotta, then blackberries. Garnish with lemon zest.

Nutrition:

303 calories, 4.5g fat, 0g saturated fat, 15mg cholesterol, 236mg sodium, 52g carbohydrate, 14g fiber, 9g sugar, 14g protein

Tips:

Some sorghum varieties take longer to cook than others, look for whole grain sorghum that cooks in about 45 minutes. This recipe can be served warm or cold. To save time, prepare the sorghum the day before and refrigerate. If needed, add some additional almond milk to moisten prior to serving or heating. This recipe is also delicious with strawberries, blueberries and raspberries.