| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Diabetic, Desserts, Rice |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked rice |
| 1 |
c |
Skim milk |
| 1 |
tb |
Liquid Sugartwin (1/4 c sug) |
| 1/4 |
c |
Raisins |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Apple, shredded peel on |
| 1/4 |
ts |
Ascorbic acid col. keeper |
INSTRUCTIONS
1 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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