Rice Pudding with Apricots and a Cherry Swirl

By ladydee009

Ingredients

• Nonstick cooking spray
• 6 1/2 cups water
• 1 1/3 cups uncooked converted rice (do not substitute long grain rice)
• 1/2 cup sugar*
• 1 cup snipped dried apricots and/or dried cherries
• 2 tablespoons butter, softened
• 1 tablespoon vanilla
• 1/2 teaspoon ground cardamom
• 1 6 - ounce carton vanilla Greek yogurt
• 1/2 cup sugar-free cherry preserves

Details

Servings 16
Adapted from diabeticliving.com

Preparation

Step 1

1.Coat an unheated 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a large bowl combine the water, uncooked rice, and sugar. Add apricots, butter, vanilla, and cardamom. Stir well to combine. Transfer to prepared slow cooker.
2.Cover and cook on low-heat setting for 4 1/2 hours (do not stir). Turn off heat; stir in yogurt.
3.Meanwhile, in a small saucepan heat cherry preserves until melted (or place in a small microwave-safe bowl and microwave on 100 percent power [high] for 30 seconds).
4.Stir warm rice pudding and spoon into bowls. Top each serving with 1 to 2 teaspoons cherry preserves. If desired, use a knife to gently swirl in the preserves. Serve warm

Tip
*Sugar Substitute: We do not recommend using a sugar substitute for this recipe.

Serving Size: 1/2cup each

PER SERVING: 129 cal., 1 g total fat (1 g sat. fat), 4 mg chol., 22 mg sodium, 28 g carb. (1 g fiber, 12 g sugars), 2 g pro