Rice Pudding with Dried Cherries and Vanilla'd Berries

By AnnaMaria507

Calories: 142;Fat: 1 g (>1 g sat);
Protein: 3 g; Carb: 32 g;
Cholesterol: 1 mg; Fiber: 2 g;
Sodium: 218 mg; Exchanges: 2 starch

Ingredients

• 3/4 cup quick cooking brown rice
• 1-1/2 cups water
• 1/2 cup dried cherries or cranberries
• 1 pkg (1 oz) sugar-free vanilla pudding mix
• 1-3/4 cups fat free milk
• 1/8 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 cup fresh or frozen blueberries, thawed
• 1 Tbsp. powdered sugar or substitute
• 1/4 tsp. vanilla extract

Details

Servings 8

Preparation

Step 1

1. Combine rice, water and cherries in medium saucepan. Bring to a boil over high heat. Reduce heat. Cover. Simmer 12 minutes or until water is absorbed and rice is tender.
2. Whisk together pudding mix, milk, salt and cinnamon in medium bowl 2 minutes oruntil thickened; set aside. Combine blueberries, sugar and vanilla in small bowl; toss gently to coat.
3. Add cooked rice to pudding mixture. Stir well. Serve hot, room temperature or chilled, topped with blueberry mixture.