|
Creamy Rice Pudding
Somehow, fall and comfort food go together.
But who can tolerate the calories of traditional puddings based on whole milk
and sugar. Check out this week's recipe and enjoy old-fashioned taste without
too many calories or too much fat.
Ingredients:
- 2 and 3/4 cups 1% milk, divided
- 1/2 cup of evaporated skim milk
- 1/4 cup of sugar
- 1 large egg yolk
- 3 packets of artificial sweetener (Sweet N' Low)
- 1/2 teaspoon ground cinnamon, plus additional cinnamon for sprinkling
- 1 packet Butter Buds mix, liquefied
- 1/2 cup of uncooked long-grain rice
- 3 T. cornstarch
- 1/4 cup of raisins
- 1 t. vanilla extract
Directions:
- In a large saucepan, combine 2 cups 1% fat milk, Butter Buds,
evaporated skim milk, rice and sugar.
- Bring to a boil over medium heat.Reduce the heat, cover and simmer 30 minutes, stirring
occasionally.
- Stir the cornstarch into the remaining 3/4 cup 1% milk.Add to the rice mixture. Cook, stirring constantly,
until thickened.
- In a small bowl, beat the egg yolk.Stir in 1/2 cup hot rice mixture,
then add back into the saucepan.
- Cook, stirring constantly, for 1 minute.
- Add the
raisins, artificial sweetener (Sweet N' Low), vanilla and cinnamon.
Stir until well blended.
- Pour the pudding into a one-quart dish, sprinkle with
additional cinnamon and cool to room temperature and serve. Or, refrigerate
until served.
Yield: 8 Servings--Serving
size: 1/2 cup
Nutrition at a glance
Each Serving
Provides: |
amount per serving |
| Calories |
155 |
|
| Protein |
5 g |
| Carbohydrate |
30 g |
|
| Fat |
2 g |
| Saturated fat |
1 g |
| Cholesterol |
30 mg |
| Sodium |
155 mg |
Source: Used with permission of Calorie Control
Council
|
