Diabetic creamy rice pudding
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Pecan halves, toasted | |
Directions
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