Rice 'n Fruit Pudding (3.5 PTS) Recipe - Cooking Index
Rice 'n Fruit Pudding (3.5 PTS) Recipe - Cooking Index
| 1 1/2 cups | 355ml | Skim milk |
| 8 oz | 227g | Plain low-fat yogurt |
| 1 | Instant vanilla pudding mix - (3.4 oz.) | |
| 2 cups | 320g / 11oz | Cooked rice |
| 1 1/2 cups | 355ml | Fresh fruits - raspberries, |
| Blueberries, sliced strawberries and/or | ||
| Peaches |
This yummy pudding is for people who want a change from traditional
breakfast fare. It's also delicious as a dessert for a special brunch.
It
can be made ahead and refrigerated overnight.
In medium bowl, combine milk and yogurt; blend well. Add pudding mix; beat
until well blended. Let stand 5 minutes. Stir in rice. Spoon into
individual
dishes; top with fruit.
DIETARY EXCHANGES: 1 Starch, 1/2 Fruit, 1/2 Skim Milk
Amount Per Serving: Calories 160 Calories from Fat 9
Percent Total Calories From: Fat 5% Protein 12% Carb.
83%
Nutrient Amount per % Daily
Serving Value: Total Fat 1 g 2%; Saturated Fat 0 g 0%;
Cholesterol 3 mg 1%; Sodium 220 mg 9%; Total Carbohydrate 33 g 11%;
Dietary Fiber 1 g 4%; Protein 5 g
Vitamin A 2% Vitamin C 20% Iron 4%
WW Pointed by Mary [[email protected]]10/22/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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