Diabetic creamy rice pudding

10 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2½ cup Skim milk
1 cup Converted rice
3 tablespoons Dry sherry (optional)
¼ teaspoon Ground nutmeg
¼ cup To 1/3 cup NutraSweet Spoonful
2 cups Light whipped topping Freshly grated nutmeg
20 Pecan halves, toasted

Directions

A new twist on a pudding tradition, this rice pudding recipe has just a touch of dry sherry to complement its creamy texture.

HEAT MILK to boiling in small saucepan; stir in rice. Reduce heat to low and simmer, covered, until rice is tender and milk absorbed. Stir in sherry and ground nutmeg; cool to room tempera- ture.

STIR NUTRASWEET' SPOONFUL" into rice; stir in whipped topping and refrigerate. Serve in small bowls; sprinkle with nutmeg and garnish with pecans.

NUTRITIONAL INFORMATION Serving Size: ½ cup with 2 pecan halves Calories...........85 Saturated Fat...Trace Protein...........3 g Cholesterol.....⅒ mg Carbohydrates...⅑ g Fiber...........Trace Total Fat........⅖ g Sodium..........32 mg DIABETIC FOOD EXCHANGE: ¼ skim milk, ½ starch, ½ fat From "The NutraSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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