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Hawaiian Rice Dessert




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4
*Freezes Well





List of Ingredients



• 3/4 cup Yoplaut Plain Fat Free Yogurt
  
• 1/4 cup Cool Whip Lite
  
• 1 tablespoon Splenda Granular
  
• 2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, drained and 1 tablespoon juice reserved
  
• 1/2 teaspoon coconut extract
  
• 2 cups cold cooked rice
  
• 4 teaspoons flaked coconut
  






Instructions



1. In a medium bowl, combine yogurt and Cool Whip Lite. Stir in Splenda, reserved pineapple juice, and coconut extract. Add rice, drained pineapple, and coconut. Mix well to combine. Evenly divide into 4 dishes. Refrigerate at least 30 minutes.
   






Final Comments


HINT:
1) 1 1/3 cups uncooked rice usually cooks to about 2 cups.
2) Good topped with Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Fruit, 1 Bread, 1/4 Skim Milk, 17 Optional Calories
**********************************************************
201 Calories, 1gm Fat, 5gm Protein,
43gm Carbohydrate, 40mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 1/2 Starch/Carbohydrate, 1 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 22."