Yield: 10 servings
|\N \N||Stephen Ceideburg|
|2½ cup||Skim milk|
|1 cup||Converted rice|
|3 tablespoons||Dry sherry (optional)|
|¼ teaspoon||Ground nutmeg|
|¼ cup||To 1/3 cup NutraSweet Spoonful|
|2 cups||Light whipped topping Freshly grated nutmeg|
|20 \N||Pecan halves, toasted|
A new twist on a pudding tradition, this rice pudding recipe has just a touch of dry sherry to complement its creamy texture.
HEAT MILK to boiling in small saucepan; stir in rice. Reduce heat to low and simmer, covered, until rice is tender and milk absorbed. Stir in sherry and ground nutmeg; cool to room tempera- ture.
STIR NUTRASWEET' SPOONFUL" into rice; stir in whipped topping and refrigerate. Serve in small bowls; sprinkle with nutmeg and garnish with pecans.
NUTRITIONAL INFORMATION Serving Size: ½ cup with 2 pecan halves Calories...........85 Saturated Fat...Trace Protein...........3 g Cholesterol.....⅒ mg Carbohydrates...⅑ g Fiber...........Trace Total Fat........⅖ g Sodium..........32 mg DIABETIC FOOD EXCHANGE: ¼ skim milk, ½ starch, ½ fat From "The NutraSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95