This Raspberry Rice Pudding Recipe is quick and easy to make. It is deliciously lean, and is a great idea for a low fat dessert with raspberries.
If you have canned raspberries on hand, here is a great recipe to use them.
1 - (13 oz. size) can raspberries in natural juice
2 tbsp. reduced sugar mixed berry (or other) jam
2 - (16 oz. size) cans low-fat rice pudding
pinch of nutmeg
In a blender or a food processor, puree the drained raspberries and the jam until smooth.
Using the back side of a spoon, press the raspberry mixture through a sieve to remove the raspberry seeds, and the pulp. Or, leave the pulp and seeds in sauce mixture.
Gently, on "low" heat, heat the rice pudding and allow pudding to simmer for about 2 - 3 minutes, stirring occasionally to prevent sticking and burning.
Spoon the pudding into individual serving dishes.
Pour the raspberry fruit sauce over the rice in the dishes, sprinkle with nutmeg, and serve immediately.
Calories per serving: 126
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