MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
     Yield: 6 Servings

     2 c  Cooked rice *
     1 c  Milk
     1 tb Liquid Sugartwin **
          - (1/4 c sugar)
   1/4 c  Raisins; regular or golden
     1 ts Vanilla
   1/4 ts Cinnamon
   1/4 ts Nutmeg
     1    Tart apple; shredded peel on
   1/4 ts Ascorbic acid; colour
          - keeper ***

 1 tb liquid Sugartwin has the sweetness of 4 tb or 1/4
 cup sugar. American Diabetes Assoc. guidelines allow 1 ts
 sugar per serving or 2 tb for a 6 serving recipe which
 would taste OK to people accustomed to low sugar recipes.

 Combine rice, milk, sweetener (or sugar) raisins, vanilla
 and spices. Bring to a boil, reduce heat and stir
 occasionally until the mixture is creamy.

 Core and shred apple and sprinkle with ascorbic acid color
 keeper, or with a little lemon juice. Stir apple into rice
 mixture. Cook a few minutes longer until apple is soft.
 Serve warm or cold.

 1/6 recipe made with artificial sweetener - 1 starch
 choice, 1 milk

 Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make
 pudding as above without apple and add 2 tb coconut.

 Adapted from Light & Easy Choices by Kay Spicer, published
 in Canada. Shared by Elizabeth Rodier Jan 94.

 NOTES:

 * I used brown rice - just for S & G

 ** Granulated (dry) Sugar Twin is MUCH easier as it is
 a volume for volume substitute for sucrose sugar.

 *** Ascorbic acid is also known as vitamin C. While powder
 is available, a sprinkle of lemon or lime juice works just
 as well.

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