Cherries in the Snow Recipe

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Cherries in the Snow Recipe
Cherries in the Snow Recipe photo by Taste of Home
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Cherries in the Snow Recipe

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Publisher Photo
Dried Oregon cherries dot this light, creamy rice pudding. We developed this recipe for our guests with dietary concerns who still want a treat. Sugar-free and fat-free. What’s not to love? —Barbara Sidway, Baker City, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Cherries in the Snow in Country August/September 2010, p52

Nutritional Facts

1/2 cup: 248 calories, 0 fat (0 saturated fat), 5mg cholesterol, 209mg sodium, 47g carbohydrate (20g sugars, 1g fiber), 10g protein.

  • 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
  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Cherries in the Snow in Country August/September 2010, p52

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Reviews forCherries in the Snow

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caaverill User ID: 4603355 113020
Reviewed 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."

MY REVIEW
Evelyn Mcelroy User ID: 4169940 193462
Reviewed 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."

MY REVIEW
dls5799 User ID: 5674481 189997
Reviewed Feb. 21, 2011

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

MY REVIEW
vieux User ID: 4712790 212097
Reviewed 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"

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