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Low Fat Rice Pudding


1 cup cooked white enriched rice
1 cup skimmed milk
1/2 cup water
1/4 tsp. almond extract
1/2 can crushed pineapple
2 med. eggs
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Combine rice, milk and water on top of double boiler. Add extract. Cook 30 minutes over boiling water until mixture thickens. Drain pineapple and reserve juice. Add pineapple to rice and simmer 10 minutes. Remove from heat. Place eggs and reserved pineapple juice in blender and process until smooth. Stir into rice. Reheat, DO NOT BOIL. Pour into dished. Sprinkle with nutmeg and cinnamon. Chill 2 to 3 hours.

2 servings: 1/2 starch, 1/2 milk. 1/2 fruit and 1 protein




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.