| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Skim milk, divided |
| 1 |
c |
Shredded sweetened coconut |
| 1 |
c |
Low-fat coconut milk |
| 1/2 |
c |
Uncooked long-grain rice |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
|
|
Vanilla-Poached Pineapple Sauce |
| 3/4 |
c |
Sliced strawberries |
| 1 |
|
Cored peeled pineapple, (1-1/2-pound) |
| 1 |
|
Piece vanilla bean, (4-inch) split length |
| 1 3/4 |
c |
Water |
| 1/3 |
c |
Sugar |
| 2 |
sl |
Peeled gingerroot, (1/4-inch-thick) |
INSTRUCTIONS
VANILLA-POACHED PINEAPPLE
Combine 1-3/4 cups skim milk, coconut, coconut milk, rice, and salt in a
medium saucepan, and bring to a simmer over medium heat, stirring
frequently. Reduce heat to low, and cook, uncovered, 35 minutes or until
rice is tender and mixture is thick and creamy. Remove from heat; set
aside.
Combine the remaining 1/4 cup skim milk, sugar, and egg in a small bowl;
stir with a wire whisk until blended. Gradually stir about one-fourth of
hot rice mixture into egg mixture, and add to the remaining rice mixture,
stirring constantly. Cook over medium heat for 5 minutes or until the
mixture is thick and creamy, stirring frequently.
Pour into a bowl; cover surface of pudding with plastic wrap, and chill.
Yield: 6 servings (serving size: 1/2 cup pudding, 1/4 cup pineapple sauce,
and 2 tablespoons strawberries).
INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into
quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and
set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add
water, sugar, and gingerroot to skillet; stir. Bring to a simmer over
medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or
until tender, stirring occasionally. Pour into a bowl; cover and chill.
Yield: 4 cups (serving size:
1/4 cup).
Per serving: 374 Calories; 14g Fat (31% calories from fat); 6g Protein; 62g
Carbohydrate; 32mg Cholesterol; 156mg Sodium
NOTES : You'll have more pineapple sauce than you need for this recipe --
keep it on hand to serve over low-fat ice cream or pound cake. Serve with
Vanilla-Poached Pineapple Sauce and strawberries.
Recipe by: Cooking Light, Jul/Aug 1995, page 101
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”