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 |
- 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.
- Preheat oven to 400°F (200°C, Gas Mark 6).
- In a bowl, combine pears, lemon juice, lemon zest, and sugar substitute. Toss to coat evenly. Stir in the cooked rice.
- Transfer mixture to a shallow baking dish and sprinkle with brown sugar and cinnamon. Bake until heated through, about 15 minutes.
- 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 |
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