Apple Rice Puddingdessert, low-cal 2 cup cooked rice 1 cup skim milk 1 tablespoon liquid sugartwin (1/4 c sug) 1/4 cup raisins 1 teaspoon vanilla 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 apple, shredded peel on 1/4 teaspoon ascorbic acid col. keeper 1 tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 cup sugar. American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or 2 tbsp for a 6 serving recipe which would taste OK to people accustomed to low sugar recipes. Combine rice, milk, sweetener (or sugar) raisins, vanilla and spices. Bring to a boil, reduce heat and stir occasionally until the mixture is creamy. Core and shred apple and sprinkle with ascorbic acid color keeper, or with a little lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is soft. Serve warm or cold. 1/6 recipe made with artificial sweetner - 1 starch choice, 1 milk Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as above without apple and add 2 tbsp coconut. Adapted from Light & Easy Choices by Kay Spicer, published in Canada. Shared by Elizabeth Rodier Jan 94. |
