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7/4/08 2:36 P

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HAWAIIAN SUNSET RICE PUDDING
JOANNA LUND When Every Minute Counts p.137

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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