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Cherries in the Snow

Dried Oregon cherries dot this light, creamy rice pudding. We developed this recipe for our guests with dietary concerns who still want a treat. It's sugar-free and fat-free. What’s not to love? —Barbara Sidway, Baker City, Oregon
  • Total Time
    Prep: 10 min. Cook: 40 min. + chilling
  • Makes
    6 servings


  • 6 cups fat-free milk
  • 3/4 cup uncooked arborio rice
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/2 vanilla bean
  • 1/2 cup dried cherries
  • 2 tablespoons dark rum
  • 1/4 teaspoon salt
  • 1 cup fat-free whipped topping


  • In a large saucepan, combine the milk, rice and sugar substitute. Scrape seeds from vanilla bean; add bean and seeds to milk mixture. Bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until rice is tender and pudding is thickened, stirring occasionally.
  • Transfer to a small bowl; discard vanilla bean. Stir in the cherries, rum and salt. Cover and refrigerate until chilled. Fold in whipped topping before serving.
Nutrition Facts
1/2 cup: 248 calories, 0 fat (0 saturated fat), 5mg cholesterol, 209mg sodium, 47g carbohydrate (20g sugars, 1g fiber), 10g protein.

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  • caaverill
    Jun 11, 2012

    I will try again only because I liked the taste. The rice did not cook to a creamy texture. It was chewy.

  • Evelyn Mcelroy
    Feb 23, 2011

    As a cancer survivor, I would not use any sugar substitute except for natural ones. Looks real good with just a little regular sugar.

  • dls5799
    Feb 21, 2011

    Personally I prefer to use small amounts of sugar, not sugar substitute, which is unhealthy and tastes bad.

  • vieux
    Feb 20, 2011

    I'm curious that you talk in the preamble of rum soaked cherries. Where are they? You added rum to the whole recipe. Very different