Skill Level: Easy
Sticker Shock: $$$$
Rice pudding is one of my comfort foods. The weather has been a bit more chilly the past couple of days, so comfort food sounded really good. I am so glad I decided to try this out because I really think it will become a standard in my family.
I have pretty much avoided rice pudding, except on the rare occasion I decide to splurge a bit, since my diabetes diagnosis. We all know rice isn't exactly low carb, and once you add a bunch of other sugary things to it to make a good rice pudding, it's definitely off limits under most circumstances (unless you limit yourself to about a thimble-sized serving). This recipe eliminates most of the super sugary stuff, and it still tastes great to boot!
2 small boxes vanilla, sugar-free pudding (do not make as directed on box)
3 1/2 cups fat free milk
4 oz frozen low fat whipped topping , thawed
1 teaspoon almond extract
1 cup seedless raisins
2 cups white rice, cooked
In a medium to large bowl, use a whisk and briskly stir together dry pudding mixes and skim milk for 2 minutes.
Stir in whipped topping, almond extract, raisins, and rice. Keep stirring until well mixed.
Serve as is or keep chilled until ready to eat.
If desired, sprinkle top lightly with ground cinnamon before serving.
Nutrition information: Servings Per Recipe: 14 (1/2 cup each) Amount Per Serving: Calories: 98.3, Total Fat: 0.2g, Sodium: 41.1mg, Total Carbs: 20.3g, Dietary Fiber: 0.7g, Protein: 3.2g