Low Fat Creamy Cranberry Rice Pudding Recipe

Ingredients

1 envelope unflavored gelatin

1/4 cup orange juice

-- or water

2 cups cooked rice

12 ounces evaporated skim milk

1/2 cup granulated sugar

1/2 cup dried cranberries, softened

--in water for 30 minutes

1 teaspoon vanilla extract

1 cup reduced-calorie nondairy whipped topping, thawed

ground nutmeg, optional

Method

1.In small saucepan, sprinkle gelatin over juice; let stand 1 minute.

Over low heat, stir about 2 minutes, until gelatin dissolves.

2.In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.

Stir in gelatin mixture and vanilla; cool 10 minutes.

Fold in whipped topping.

3.Chill at least 1 hour.

Just before serving, sprinkle with nutmeg.

Per serving: About 202 calories, 6g protein, 41g carbohydrate, 1g fat, 5% calories from fat, 2mg cholesterol, 60mg sodium, 1g fiber.

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