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    Apricot Rice Pudding

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 4
    *Freezes Well

    List of Ingredients

    • 1 1/2 cups water
    • 1 1/3 cups (4 ounces) uncooked regular rice
    • 2/3 cup (12 halves) chopped dried apricots
    • 2 tablespoons (1/2 ounce) chopped pecans
    • 3/4 cup Yoplait Plan Fat Free Yogurt
    • 1/3 cup Carnation Nonfat Dry Milk Powder
    • 1/2 cup Cool Whip Lite
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon Splenda granular


    1. In a medium saucepan, bring water to a boil. Stir in rice. Cover tightly and simmer for 5 minutes. Add apricots and continue simmering for 12 to 15 minutes or until rice is tender and apricots are soft. Remove from heat. Let stand, covered, until all water is absorbed, about 5 minutes. Stir in pecans. Spoon into a large bowl and refrigerate for about 30 minutes. In a small bowl, combine yogurt and dry milk powder. Add Cool Whip Lite, vanilla extract, and Splenda. Mix well to combine. Stir yogurt mixture into rice mixture. Evenly spoon into 4 dessert dishes. Refrigerate at least 30 minutes.

    Final Comments

    Each serving equals:
    HE: 1 Bread, 1/2 Fat, 1/2 Skim Milk, 1/4 Slider, 2 Optional Calories
    215 Calories, 3gm Fat, 7gm Protein,
    40gm Carbohydrate, 68mg Sodium, 2gm Fiber
    DIABETIC: 2 Starch, 1/2 Fat, 1/2 Skim Milk

    "Camp Courageous of Iowa Dessert Cookbooklet, page 24."




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