A new twist on a pudding tradition, this rice pudding recipe has just a touch of dry sherry to complement its creamy texture.
2 1/2 cups skim milk
1 cup converted rice
3 Tablespoons dry sherry (optional)
1/4 teaspoon ground nutmeg
1/4 to 1/3 cup NutraSweet® Spoonful
2 cups light whipped topping
Freshly grated nutmeg
20 pecan halves, toasted
Heat milk to boiling in small saucepan; stir in rice. Reduce heat to low and simmer, covered, until rice is tender and milk absorbed. Stir in sherry and ground nutmeg; cool to room temperature.
Stir NutraSweet® Spoonful into rice; stir in whipped topping and refrigerate. Serve in small bowls; sprinkle with nutmeg and garnish with pecans.
Serving size: 1/2 cup Yield: 10 servings Exchanges: 1/4 skim milk, 1/2 starch, 1/2 fat Nutrition: 85 Calories, 3 g Protein, 11 g Carbohydrate, 4 g Fat
Equal® Sweetener and NutraSweet® brand sweetener are registered trademarks of The Nutraweet Company. Recipe used with permission.
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Last Updated: Tuesday August 29, 2006 16:29:25
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