Ingredientes para Creamy Cranberry Rice Pudding
- Unflavored Gelatin
- Orange Juice
- Cooked White Rice
- Evaporated Skim Milk
- Granulated Sugar
- Dried Cranberries
- Vanilla Extract
- Frozen Reduced Fat Non Dairy Whipped Topping
- Ground Nutmeg
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Cómo preparar Creamy Cranberry Rice Pudding
- In a small saucepan, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 1/4 cup of cranberry juice. Let stand for 1 minute to bloom.
- Over low heat, stir constantly for about 2 minutes, or until the gelatin is completely dissolved. Set aside.
- In a medium saucepan, combine 1 1/2 cups cooked rice, 3 cups whole milk, 1/2 cup granulated sugar, and 1 cup fresh or frozen cranberries. Bring to a gentle boil over medium heat, stirring occasionally.
- Remove from heat and stir in the dissolved gelatin mixture and 1 teaspoon of vanilla extract. Stir well to combine.
- Let the mixture cool for 10 minutes.
- Gently fold in 1 (8 ounce) container of thawed whipped topping.
- Cover and chill in the refrigerator for at least 1 hour, or preferably longer, to allow the flavors to meld and the pudding to set completely.
- Just before serving, sprinkle with a pinch of freshly grated nutmeg.
- Top each serving with an additional dollop of whipped topping, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
73g
Fat
0g
Carbs
10g
