CHRS: CP437 2
MSGID: 1:18/200@fidonet 66917a32
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Rice Pudding
 Categories: Diabetic, Desserts, Rice, Fruits
      Yield: 6 Servings
 
      2 c  Cooked rice *
      1 c  Milk
      1 tb Liquid Sugartwin **
           - (1/4 c sugar)
    1/4 c  Raisins; regular or golden
      1 ts Vanilla
    1/4 ts Cinnamon
    1/4 ts Nutmeg
      1    Tart apple; shredded peel on
    1/4 ts Ascorbic acid; colour
           - keeper ***
 
  1 tbsp liquid Sugartwin has the sweetness of 4 tbsp or
  1/4 cup sugar. American Diabetes Assoc. guidelines allow
  1 tsp sugar per serving or 2 tbsp for a 6 serving recipe
  which would taste OK to people accustomed to low sugar
  recipes.
  
  Combine rice, milk, sweetener (or sugar) raisins,
  vanilla and spices. Bring to a boil, reduce heat and
  stir occasionally until the mixture is creamy.
  
  Core and shred apple and sprinkle with ascorbic acid
  color keeper, or with a little lemon juice. Stir apple
  into rice mixture. Cook a few minutes longer until apple
  is soft.
  
  Serve warm or cold.
  
  1/6 recipe made with artificial sweetner - 1 starch
  choice, 1 milk
  
  Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make
  pudding as above without apple and add 2 tbsp coconut.
  
  Adapted from Light & Easy Choices by Kay Spicer,
  published in Canada. Shared by Elizabeth Rodier Jan 94.
  
  NOTES: * I used brown rice - just for S & G
  
  ** Granulated (dry) Sugar Twin is MUCH easier as it is
  a volume for volume substitute for sucrose sugar.
  
  *** Ascorbic acid is also known as vitamin C. While powder
  is available, a sprinkle of lemon or lime juice works just
  as well.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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