Fruity Rice Pudding

If you have some leftover cooked rice in the refrigerator or freezer, try it in this comfortingly creamy pudding.

Makes 4 servings

1/2 cup evaporated skimmed milk

1/2 cup unsweetened applesauce

1 egg, lightly beaten

2 tablespoons firmly packed dark brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

Pinch salt

1 cup cooked brown rice

1/2 cup cooked white rice

1/4 cup + 2 tablespoons dried currants

1 1/2 ounces chopped dried apricots

1/4 cup light whipped topping (8 calories per tablespoon)

Preheat oven to 350o F. Spray 1-quart casserole with nonstick cooking spray. In medium bowl, combine milk, applesauce, egg, sugar, cinnamon, vanilla and salt. Add brown and white rice, currants and apricots. Pour into prepared casserole, cover and bake until firm, 1 hour 15 minutes. To serve, divide pudding evenly among 4 dessert bowls; top each with 1 tablespoon whipped topping. Serve warm.

SERVING (1/2 CUP) PROVIDES: 1/4 Milk, 1 1/2 Fruits, 1/4 Protein, 1/2 Bread, 30 Optional Calories; 3 grams Fat, 3 grams Fiber.

PER SERVING: 222 Calories, 3 g Total Fat, 0 g Saturated Fat, 54 mg Cholesterol, 99 mg Sodium, 44 g Total Carbohydrate, 3 g Dietary Fiber, 6 g Protein, 131 mg Calcium

Recipe from Weight Watchers Cut The Fat Cookbook