Diabetic Recipes

Warm Baked Rice Pudding with Pears

(makes 4 servings)

1/2 cup (75 g) arborio rice
1 1/3 cups (320 ml) skim milk
2 large firm but ripe Anjou pears, 8 ounces (240 g) total, peeled, cored, and diced
1/4 cup (60 ml) fresh lemon juice
1 teaspoon (5 ml) grated lemon zest
3 tablespoons (27 g) spoonable sugar substitute
1 tablespoon (12 g) light brown sugar
1/8 teaspoon ( 0.9 ml) ground cinnamon
  1. In a small saucepan, combine arborio rice and skim milk. Bring to a boil, reduce heat, cover, and simmer, until rice is tender, about 18 minutes. Drain off any milk which has not been absorbed.
  2. Preheat oven to 400°F (200°C, Gas Mark 6).
  3. In a bowl, combine pears, lemon juice, lemon zest, and sugar substitute. Toss to coat evenly. Stir in the cooked rice.
  4. Transfer mixture to a shallow baking dish and sprinkle with brown sugar and cinnamon. Bake until heated through, about 15 minutes.
  5. Spoon baked pudding into dessert bowls and serve at once.
Per serving: 169 calories (3 % calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 37 g carbohydrate, 2 g dietary fiber, 2 mg cholesterol, 44 mg sodium
Exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 skim milk), 1 fruit 1/2