Low Sodium Aletria
Indulge in the comforting flavors of **Low Sodium Aletria**, a creamy Portuguese dessert that's a lighter twist on the traditional recipe. Made with delicate strands of thin vermicelli noodles simmered in a luscious combination of whole milk, unsalted butter, and aromatic hints of lemon peel and cinnamon, this dish delivers rich flavor while keeping sodium content in check. Egg yolks are gently tempered and folded in to create a velvety texture, while a sprinkle of ground cinnamon adds the perfect finishing touch. Ready in just 40 minutes, this low-sodium version of aletria offers a delightful balance of sweetness and spice, making it an ideal treat for any occasion. Perfect for those seeking a heart-friendly dessert that's both nostalgic and satisfying.
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Recipe Information
Ingredients
- 150 grams Aletria (thin vermicelli noodles)
- 750 milliliters Water
- 2 tablespoons Unsalted butter
- 500 milliliters Whole milk
- 100 grams Granulated sugar
- 3 Large egg yolks
- 1 strip Lemon peel
- 1 Cinnamon stick
- 1 teaspoon Ground cinnamon
Instructions
In a medium-sized pot, bring the water to a boil over medium heat.
Once boiling, add the aletria and cook for 3-4 minutes until partially cooked but still firm. Drain and set aside.
In the same pot, melt the unsalted butter over low heat.
Add the whole milk to the pot along with the granulated sugar, lemon peel, and cinnamon stick. Stir gently to combine.
Slowly bring the milk mixture to a gentle simmer, stirring frequently to prevent sticking.
Add the partially cooked aletria to the simmering milk mixture, stirring occasionally until the mixture thickens and the noodles are soft, about 10 minutes.
While the noodles are cooking, in a separate bowl, lightly beat the egg yolks.
Once the noodle mixture has thickened, remove a ladleful of the hot milk mixture and slowly whisk it into the egg yolks to temper them.
Gradually stir the tempered egg yolks back into the pot with the noodles, ensuring the mixture is smooth and well combined.
Continue to cook over low heat for an additional 5 minutes until the aletria is creamy and thickened to your liking.
Remove the cinnamon stick and lemon peel and discard.
Transfer the aletria to a serving dish and allow it to cool slightly.
Sprinkle ground cinnamon over the top before serving.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 125.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 849 mg | 65% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
