Apple Rice Betty Recipe

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Thelma Brown's cinnamony dessert is a longtime favorite. "When our six children lived at home, I made this often," says the Fulton, Illinois cook. "When my husband became diabetic, I reduced the sugar in the recipe. He enjoys this version as much as the original."

This recipe is:

Quick

Diabetic Friendly

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Apple Rice Betty Recipe

Prep: 10 min. + chilling Cook: 10 min.

Yield: 6 Servings

10 10 20

Ingredients

2 cups apple juice
1-1/2 cups chopped peeled tart apples (about 2 medium)
1 cup uncooked instant rice
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Sugar substitute equivalent to 1/3 cup sugar
6 tablespoons reduced-fat whipped topping

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cook and stir for 6-7 minutes or until most of the liquid is absorbed and rice is tender. Remove from the heat; stir in sugar substitute. Refrigerate for 1 hour. Garnish each serving with 1 tablespoon whipped topping. Yield: 6 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One serving (1/2 cup) equals 177 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 56 mg sodium, 42 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 fruit, 1/2 starch.

Originally published as Apple Rice Betty in Quick Cooking September/October 2002, p52