Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1/4 c To 1/3 cup NutraSweet
2 1/2 c Skim milk -Spoonful
1 c Converted rice 2 c Light whipped topping
3 tb Dry sherry (optional) -Freshly grated nutmeg
1/4 ts Ground nutmeg 20 Pecan halves, toasted

A new twist on a pudding tradition, this rice pudding recipe has just
a touch of dry sherry to complement its creamy texture.

HEAT MILK to boiling in small saucepan; stir in rice. Reduce heat to
low and simmer, covered, until rice is tender and milk absorbed. Stir
in sherry and ground nutmeg; cool to room tempera- ture.

STIR NUTRASWEET' SPOONFUL" into rice; stir in whipped topping and
refrigerate. Serve in small bowls; sprinkle with nutmeg and garnish
with pecans.

NUTRITIONAL INFORMATION Serving Size: 1/2 cup with 2 pecan halves

Calories...........85 Saturated Fat...Trace Protein...........3 g
Cholesterol......1 mg Carbohydrates....11 g Fiber...........Trace
Total Fat.........4 g Sodium..........32 mg

DIABETIC FOOD EXCHANGE: 1/4 skim milk, 1/2 starch, 1/2 fat

From "The NutraSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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