Apricot Rice Pudding
ingredients
1 1/3 cups water
2/3 cup long-grain rice*
3/4 cup evaporated skim milk
1/4 cup diced dried apricots
2 tsp. Splenda
1/4 tsp. cinnamon
1/4 cup sugar-free, fat-free vanilla yogurt
* You may substitute brown rice for the long-grain rice. Cook as directed, but simmer for 35 to 45 minutes until the rice is fluffy and grains are tender.
preparation
4 servings
Preparation time: 5 minutes
Cook time: 25 minutes
1. In a saucepot with tight-fitting lid, bring the water to a boil. Slowly add the rice and bring to a boil. Lower the heat, cover, and simmer for 18 to 20 minutes, until the rice is fluffy.
2. Add the evaporated milk, dried apricots, and Splenda. Raise the heat to medium and cook for about 5 minutes until the mixture looks creamy. Serve in individual bowls topped with about 1 Tbsp. of yogurt.
nutrition
Serving Size: about 3/4 cup
Starch Exchanges: 1.5
Fruit Exchanges: 0.5
Fat-Free Milk Exchanges: 0.5
Amount Per Serving
Calories: 191
Calories From Fat: 4
Total Fat: 0 grams
Saturated Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 69 milligrams (without added salt)
Total Carbohydrate: 39 grams
Dietary Fiber: 1 gram;
Sugars: 10 grams
Protein: 7 grams
