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Recipe Name: Apple Rice Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 6

2 Cup(s) Cooked rice
1 Cup(s) Skim milk
1 Tablespoon(s) Liquid Sugartwin, 1/4 c sug
1/4 Cup(s) Raisins
1 Teaspoon(s) Vanilla
1/4 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg
1 Apple, shredded peel on
1/4 Teaspoon(s) Ascorbic acid col. keeper
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. File

Nutrition (calculated from recipe ingredients)
Calories: 130
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 19mg
Potassium: 184.7mg
Carbohydrates: 28.9g
Fiber: 1.6g
Sugar: 11.1g
Protein: 3.1g

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