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Dessert: MCR: Coconut Rice Pudding w/ Fresh Raspberries

Source of Recipe

Becky - Diabetic Recipe Swap

Coconut Rice Pudding w/ Fresh Raspberries
Plan ahead...needs to chill.

WW Points
Exchanges
Makes 2 servings

1 cup (240 ml) unsweetened coconut milk
1 tablespoons fresh lemon juice
1/4 cup (49 g) cooked white rice
1/2 of a 1-ounce (30 g) package sugar-free vanilla pudding mix
1/2 cup (123 g) fresh raspberries

In a large microwave-safe glass cup or bowl, combine the coconut milk, lemon juice, rice, and pudding mix.

Cover with a sheet of waxed paper and microwave on HIGH for 11 to 13 minutes, stirring 3 times, until pudding is thickened.

Let stand at room temperature for 5 minutes, then refrigerate. Serve chilled in pretty footed glasses, sprinkled with the raspberries.

Per serving: 73 calories (8% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 16 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 165 mg sodium ++++ Exchanges: 1 carbohydrate ++++ WWP: 2