1 envelope unflavored gelatin
1 1/2 cups skim milk
3 tablespoons sugar
2 cups cooked rice
2 cups frozen light whipped topping, thawed
1 tablespoon Amaretto or other almond flavored liqueur
1/2 teaspoon vanilla extract
Vegetable cooking spray
2 tablespoons sliced almonds, toasted
BITTERSWEET CHOCOLATE SAUCE
3 tablespoons cocoa
3 tablespoons sugar
1/2 cup nonfat buttermilk
1 tablespoon Amaretto or other almond-flavored liqueur
Servings: 10
1. Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended.
2. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.
3. BITTERSWEET CHOCOLATE SAUCE: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.
Notes: Tip: Unmold gelatin desserts onto dampened plate. This will allow you to move the mold and position it where you want it on the plate.
Cuisine: Bavarian
1 1/2 cups skim milk
3 tablespoons sugar
2 cups cooked rice
2 cups frozen light whipped topping, thawed
1 tablespoon Amaretto or other almond flavored liqueur
1/2 teaspoon vanilla extract
Vegetable cooking spray
2 tablespoons sliced almonds, toasted
BITTERSWEET CHOCOLATE SAUCE
3 tablespoons cocoa
3 tablespoons sugar
1/2 cup nonfat buttermilk
1 tablespoon Amaretto or other almond-flavored liqueur
Servings: 10
1. Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended.
2. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.
3. BITTERSWEET CHOCOLATE SAUCE: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.
Notes: Tip: Unmold gelatin desserts onto dampened plate. This will allow you to move the mold and position it where you want it on the plate.
Cuisine: Bavarian
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