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10 oz Frozen sliced strawberries 4 ts Sugar
3 1/2 c Skimmed milk 1 1/4 c Vanilla frozen yogurt, L/fat
1/2 c Long grained rice
6 servings
Remove strawberries from freezer and let thaw. Meanwhile in a three quart
saucepan, over medium heat, heat milk, rice, sugar, and salt to boiling.
Reduce heat and cover and cook on low for 50 to 55 minutes, stirring
occasionally, until rice is very tender. Pour mixture into a bowl;
refrigerate for about an hour. Drain strawberries. In a blender, at medium
speed, Blend strawberries until smooth. Pour pureed strawberries into
small bowl. Soften frozen yogurt in refrigerator. Stir two tablespoons
yogurt into strawberries. Stir remaining yogurt into rice mixture. Into 8
oz. dessert glasses spoon strawberry mixture; top with rice pudding
mixture. Refrigerate in not serving immediately. Makes 6 servings - each
serving = 180 calories, 1 gm fat, 5 mg chol, 280 mg sodium. Percent of
calories from fat = 5 %
3 1/2 c Skimmed milk 1 1/4 c Vanilla frozen yogurt, L/fat
1/2 c Long grained rice
6 servings
Remove strawberries from freezer and let thaw. Meanwhile in a three quart
saucepan, over medium heat, heat milk, rice, sugar, and salt to boiling.
Reduce heat and cover and cook on low for 50 to 55 minutes, stirring
occasionally, until rice is very tender. Pour mixture into a bowl;
refrigerate for about an hour. Drain strawberries. In a blender, at medium
speed, Blend strawberries until smooth. Pour pureed strawberries into
small bowl. Soften frozen yogurt in refrigerator. Stir two tablespoons
yogurt into strawberries. Stir remaining yogurt into rice mixture. Into 8
oz. dessert glasses spoon strawberry mixture; top with rice pudding
mixture. Refrigerate in not serving immediately. Makes 6 servings - each
serving = 180 calories, 1 gm fat, 5 mg chol, 280 mg sodium. Percent of
calories from fat = 5 %