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SKYBOYSMOM Posts: 1,152
6/30/08 2:01 P

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LAYERED CHERRY RICE DESSERT

1 (4-serving) pkg JELL-O sugar-free cherry gelatin
1 (4-serving) pkg JELL-O sugar-free vanilla cook-and-serve
pudding mix
1 (16-ounce) can tart red cherries, packed in water, drained
and 1/2 cup liquid reserved
1 3/4 cups water*
1 (8-ounce) pkg Philadelphia fat-free cream cheese?
3 cups cold cooked rice
1/4 cup (1 ounce) chopped pecans
1 (4-serving) pkg JELL-O sugar-free instant chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 teaspoon coconut extract
3/4 cup Dannon plain fat-free yogurt
1 1/2 cups Cool Whip Free*
1/4 cup flaked coconut

Spray a 9-by-13-inch cake pan with butter-flavored cooking spray.
In a medium saucepan, combine dry gelatin, dry cook-and-serve
pudding, reserved cherry liquid, and 3/4 cup water. Stir in cherries.
Cook over medium heat until mixture thickens and starts to boil,
stirring often, being careful not to crush the cherries. Place saucepan
on a wire rack to cool. Meanwhile, in a large bowl, stir 1/3 cup
cream cheese with a sturdy spoon until soft. Stir in rice and pecans.
Spread mixture into prepared cake pan to form a crust. Refrigerate
for 15 minutes. Spoon cooled cherry mixture evenly over chilled
rice crust. Refrigerate while preparing next layer. In a large bowl,
stir remaining 2/3 cup cream cheese with a sturdy spoon until soft.
Add dry instant pudding, dry milk powder, and remaining 1 cup
water. Mix well to combine, using a wire whisk. Blend in coconut
extract, yogurt, and 1/4 cup Cool Whip Free. Spread pudding
mixture evenly over cherry layer. Evenly spread remaining 1 1/4
cups Cool Whip Free over pudding layer. Sprinkle coconut evenly
over top. Refrigerate for at least 1 hour. Cut into 12 servings.

Serves 12 - Each serving equals: ?

HE: 1/2 Br, 1/3 Pr, 1/3 Fr, 1/3 Fa, 1/4 SM, 1/4 Sl, 18 OC

146 Calories, 2g Fa, 7g Pr, 25g Ca, 287mg So, 146mg Cl, 1g Fi

DIABETIC: 1 1/2 St/Ca, 1/2 Fa

HINT: 2 cups uncooked instant rice usually cooks to about 3 cups.

The rice becomes the delightful surprise crust in this cream dessert.

Healthy Exchanges Newsletter Jan 2002



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