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HAWAIIAN SUNSET RICE PUDDING
by JOANNA LUND
04/15/2004

Serves 4

3/4 cup Yoplait plain fat-free yogurt
1/2 cup Cool Whip Free
Sugar substitute to equal 2 tablespoons sugar
2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, drained, and 1 tablespoon liquid
reserved
1/2 teaspoon vanilla extract
2 cups cold cooked rice
4 teaspoons flaked coconut

In a medium bowl, combine yogurt, Cool Whip Free, sugar substitute, reserved pineapple juice, and
vanilla extract. Add rice, pineapple, and coconut. Mix well to combine. Evenly spoon mixture into 4
dessert dishes. Refrigerate for at least 15 minutes.

HINTS: 1) 1-1/3 cups uncooked rice usually cooks to about 2 cups. 2) Good topped with 1
tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Fruit, 1 Bread, 1/4 Skim Milk, 1/4 Slider, 3 Optional Calories
196 Calories, 0 gm Fat, 5 gm Protein, 44 gm Carbohydrate, 42 mg Sodium, 109 mg Calcium, 1 gm
Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Fruit





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