Recipe - Apple Rice Pudding

2 cup Cooked rice
1 cup Skim milk
1 tablespoon Liquid Sugartwin (One fourth cup sug)
One fourth cup Raisins
1 teaspoon Vanilla
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
1 Apple, shredded peel on
One fourth teaspoon Ascorbic acid col. keeper

1 tbsp Sugartwin has the sweetness of 4 tbsp or One fourth cup sugar.
American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or
2 tbsp for a 6 serving recipe which would taste OK to people
accustomed to low sugar recipes.

Combine rice, milk, sweetener (or sugar) raisins, vanilla and spices.
Bring to a boil, reduce heat and stir occasionally until the mixture
is creamy.

Core and shred apple and sprinkle with ascorbic acid color keeper, or
with a little lemon juice. Stir apple into rice mixture. Cook a few
minutes longer until apple is soft. Serve warm or cold.

1/6 recipe made with artificial sweetner 1 starch choice, 1 milk

Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as
above without apple and add 2 tbsp coconut.

Adapted from Light & Easy Choices by Kay Spicer, published in Canada.
Shared by Elizabeth Rodier Jan 94.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip