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