Raspberry Rice Pudding
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 153.6
- Total Fat: 2.2 g
- Cholesterol: 1.5 mg
- Sodium: 39.7 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g
View full nutritional breakdown of Raspberry Rice Pudding calories by ingredient
Introduction
Delicious scandinavian dessert! Delicious scandinavian dessert!Number of Servings: 20
Ingredients
-
2 cups water
1 cup long grain rice
2.5 cups skim milk
3/4 cup sugar
1 (8 ounce) carton cool whip light, thawed
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons cornstarch
Directions
In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Refrigerate.
Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.
Number of Servings: 20
Recipe submitted by SparkPeople user MOLLYROSE01.
Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.
Number of Servings: 20
Recipe submitted by SparkPeople user MOLLYROSE01.