1 cup level, unsweetened, nonfat dry milk powder
2 teaspoons paprika
1 green bell pepper, chopped
1 tablespoon lemon juice
1/2 teaspoon ground black pepper
2 tomatoes, chopped
1 cup apricot preserves
1 tablespoon olive oil
salt to taste
ground cinnamon to taste
Rinse pigeon breast and pump the milk into the cavity. Add paprika, green pepper, lemon juice and pepper.
Whisk your own pulp from the cool milk; this will add richness to the pudding. Pour into a medium bowl.
Transfer pudding to a container. Refrigerate for several hours or overnight. Serve over warm cereal.