Cranberry Maple Lemon Rice Pudding Recipes

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MERINGUE TOPPED LEMON RICE PUDDING



Meringue Topped Lemon Rice Pudding image

Make and share this Meringue Topped Lemon Rice Pudding recipe from Food.com.

Provided by Jen T

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup short-grain rice
2 1/2 cups milk
2 large egg yolks
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
2 large egg whites
2 tablespoons sugar

Steps:

  • Wash rice and put in top of double-boiler with milk and cook over hot water until tender.
  • Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt.
  • Continue cooking stirring occasionally until thick.
  • Turn into a baking dish.
  • Beat egg whites with the 2 Tbsp sugar until stiff and glossy.
  • Cover over the rice mixture in baking dish.
  • Bake in a moderate oven, 350°F/180°C, until meringue is golden.

Nutrition Facts : Calories 346.3, Fat 8, SaturatedFat 4.3, Cholesterol 126.2, Sodium 251.9, Carbohydrate 59.3, Fiber 0.8, Sugar 31.6, Protein 9.8

MAPLE RICE PUDDING



Maple Rice Pudding image

This fantastic rice pudding requires no baking, and each serving contains only 22% fat. I simply cannot put into words how deliciously creamy this pudding is. Don't let the tofu scare you off. If you like maple, you have to give this a try. I would recommend including the dried cranberries. They add even more depth and sweetness. I got this recipe from my friend Bevrs on the IBS boards at www.helpforibs.com.

Provided by Kree6528

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 1/3 ounce) package low-fat extra-firm silken tofu, drained (I use Mori Nu light)
1/4 cup pure maple syrup (no fake stuff)
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup dried cranberries (optional)
1 1/4 cups cooked long-grain rice
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds or 1/4 cup slivered almonds, toasted

Steps:

  • Process tofu and maple syrup in a food processor or blender until smooth.
  • Add vanilla, cinnamon, and allspice and process until combined.
  • Add cranberries and pulse to chop. Stir in rice.
  • Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
  • Cover and refrigerate until chilled.
  • NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.

Nutrition Facts : Calories 157.1, Fat 3.2, SaturatedFat 0.3, Sodium 2.8, Carbohydrate 29.4, Fiber 1.2, Sugar 12.5, Protein 2.6

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