I have never had rice pudding. My husband loves it. We were in the grocery store the other day and he was eyeing it. I was going to pick it up for him but he said “No, I was just thinking you could make it. It would taste better than that packaged stuff.” Hmm, well after a compliment like that it had me thinking. A few days later a friend came over with a couple of cookbooks, in there was a rice pudding recipe! Well, I made some notes on how it was done and made a variation of mine as a surprise for him for our weekend brunch ritual. I think he was very pleased, he ate a very large bowl of it. Hehe. I think this will definitely see more variations in the future.
- 2 cups skim milk
- 1/2 cup uncooked sushi rice
- 1/2 tsp salt
- 1/3 cup brown sugar unpacked or splenda
- 1 tsp almond extract
- 1 cup strawberries, sliced
- 1 1/2 cup pineapple crushed canned
- 1 3/4 cup water approximately
- Drain the juice from the canned pineapple into a measuring cup. Top up the juice with the water until it measures 1 3/4 cup.
- Combine 1 cup milk, the juice mixture, rice, and salt in a saucepan. Bring the mixture to a boil, reduce the heat and cover. Simmer for 30 minutes.
- Stir in the remaining milk, sugar, and almond extract. Cover the saucepan and return to a simmer. Cook, stirring occasionally until it is creamy, about 25 minutes.
- Remove from the heat. Stir in the strawberries and pineapple, allow to stand for 5 minutes. Serve, or serve later!
This is great warm, room temperature or even cold…if it lasts long enough to get that cold. Makes four servings. Each serving with sugar contains 168 calories, .4 grams of fat and 1.7 grams of fibre. Each serving with splenda contains 133 calories, .4 grams of fat, and 1.7 grams of fibre. Not that big a difference really. I think in this case go for the brown sugar!
It’s still strawberry season! Definitely that time to indulge in some strawberry tastiness. Not my most miraculous transformation but a tasty one that is far less in calories and fat than most other stuffed french toast I come in contact with. Definitely a delicious way to spend a brunch. This recipe is easy to double if you find yourself entertaining. I find when I eat this I can skip the syrup and just go with the filling and berries. Num!
- 1 cup strawberries, sliced
- 2 tbl fat free cream cheese
- 2 tsp brown sugar, unpacked
- 4 slices whole wheat bread
- 4 servings egg white substitute
- 2 tbl cool whip
- Combine the cream cheese and brown sugar. Puree a couple of the strawberries and add the cream cheese mixture.
- Heat a pan to medium and spray.
- Dip the bread slices in the egg whites and add to the pan. Add a portion of the cream cheese mixture to the center of two of the bread slices. Top with the remaining dipped whole wheat slices. Allow to cook until underside is browned and cooked, gently flip and press down as if it was a grilled cheese sandwich. Not too hard though! You want the sandwich to have some lift.
- Once cooked serve topped with the remaining strawberries and a tablespoon of cool whip on top of each.
My husband went a step further and added a squirt of sugar free chocolate syrup to ours. Very delicious. He also used a different cooking method. So that he could achieve his level of plating happiness he made each french toast the traditional way…which is separately and then assembled them as if they were a sandwich. Since he made such small slices of bread he also used three rather than the usual two. The plating force is strong with that one. This recipe serves two, each serving is 293 calories, 6.7 grams of fat, and 5.8 grams of fiber. Definitely another tasty way to start the day.
Hurray for strawberry season! Hurray for a little more hardcore hobbit action! In the game there is a strawberry tart, well here I decided to make them easier to portion control by making them into cute little tartlettes instead. This recipe is one of those two tiered ones in the game. It’s made using strawberry pie filling, barley flour, butter, and water. The strawberry pie filling is made using strawberries and honey. Doesn’t that sound tasty? I thought so too!
- 1 1/2 whole wheat flour
- 1 cup rolled oats
- 2 tbl splenda
- a pinch of salt
- 3 tbl cooking margarine
- 1/2 cup water
- 3 cups sliced strawberries
- 6 tbl honey
- 3 tbl whole wheat flour
- Combine the flour, oats, splenda and salt in a bowl.
- Melt the margarine quickly in the micro, I find 10-20 seconds works well. Add to the flour mixture. Add the water to the flour mixture. Stir until it just comes together. Then knead it a few times to get all the dry ingredients together.
- Roll out the dough and cut 12-13 circles that will fit into your muffin tin. Also cut out 12-13 “tops” for your tartlettes. Press your circles into your muffin tin to form the bottom of your tartlettes.
- In another bowl toss the strawberries in 3 tbl of whole wheat flour. Add the honey and combine further.
- Spoon the strawberry filling into each of your tartlette bottoms.
- Top with your special cut tops (mine were cute little strawberrie shapes).
- Bake at 350F for 40 minutes, until crust is golden and the filling is bubbling. Cool and serve!
I was able to get 13 tartlettes easily from this recipe. Each tartlette has 124 calories, 1.6 grams of fat, and 4.1 grams of fiber. With all that fiber these are very filling tartlettes! Nummy! Still, they didn’t last the weekend. Hehe.