Apple Raisin Puddingdesserts, diabetic, fruits, rice 2 cup short grain rice; cooked 1 cup skim milk 1 sweetener = 12 tsp sugar 1/4 cup raisins 1 teaspoon vanilla 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 apple 1/4 teaspoon ascorbic acid colour keeper In a saucepan, combine cooked rice, skim milk, sweetener, raisins, vanilla, cinnamon and nutmeg. Bring to a boil; reduce heat and simmer, stirring occasionally for five minutes or until most of moisture evaporates and mixture is creamy. Core and shred apple and sprinkle with ascorbic acid colour keeps. Stir apple into rice mixture. Cooke for 2-3 minutes longer or until apple is soft. Spoon into serving dish or dessert dishes. Serve warm or chilled. Makes 3 cups 1 serving = 1/2 cup; 1 starchy choice; 1 milk choice 22 g carbohydrate; 2 g protein; 400 kilojoules; 96 calories; Jane Knox |
