Low-fat Chocolate Peanut Butter Brown Rice Pudding
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 541.5
- Total Fat: 14.7 g
- Cholesterol: 9.8 mg
- Sodium: 522.0 mg
- Total Carbs: 82.3 g
- Dietary Fiber: 5.4 g
- Protein: 28.2 g
View full nutritional breakdown of Low-fat Chocolate Peanut Butter Brown Rice Pudding calories by ingredient
Introduction
I found this online, altered it a bit to be more calorie healthy. It's easy and GOOD! I found this online, altered it a bit to be more calorie healthy. It's easy and GOOD!Number of Servings: 2
Ingredients
-
4 cups of skim milk
1/2 cup of rice
1/4 cup sugar
1/4 cup sugar free syrup
1/4 cup cocoa powder
1/4 cup reduced fat peanut butter
pinch of salt
Directions
1.) Combine the milk, rice, sugar and maple syrup in a medium stock pot. Bring the mixture up to a slow boil, then reduce to simmer.
2.) Allow the mixture to cook over low heat for about 1 hour, stirring frequently. Meanwhile, sift the cocoa and peanut flour. Once the mixture has reduced by about half, add in the cocoa, peanut flour and salt.
3.) Use a whisk to remove any lumps. Allow it to cook for another 30 minutes or so, until thick and creamy.
4.) Serve warm or chilled. If storing in the fridge, place some plastic wrap directly on the surface of the pudding so it doesn’t develop the dreaded pudding skin. Eiw, we don’t want that.
Serving Size: makes four 1/4 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LISAMBARRETT.
2.) Allow the mixture to cook over low heat for about 1 hour, stirring frequently. Meanwhile, sift the cocoa and peanut flour. Once the mixture has reduced by about half, add in the cocoa, peanut flour and salt.
3.) Use a whisk to remove any lumps. Allow it to cook for another 30 minutes or so, until thick and creamy.
4.) Serve warm or chilled. If storing in the fridge, place some plastic wrap directly on the surface of the pudding so it doesn’t develop the dreaded pudding skin. Eiw, we don’t want that.
Serving Size: makes four 1/4 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LISAMBARRETT.