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Creamy Cranberry Rice Pudding

desserts, rice & grains

1 envelope unflavored gelatin
1/4 cup orange juice
--or water
2 cups cooked rice
12 ounces evaporated skim milk
1/2 cup granulated sugar
1/2 cup dried cranberries; softened
--in water for 30 minutes
1 teaspoon vanilla extract
1 cup reduced-calorie nondairy whipped to; thawed
ground nutmeg; optional

1. In small saucepan, sprinkle gelatin over juice; let stand 1 minute. Over low heat, stir about 2 minutes, until gelatin dissolves.

2. In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat. Stir in gelatin mixture and vanilla; cool 10 minutes. Fold in whipped topping.

3. Chill at least 1 hour. Just before serving, sprinkle with nutmeg.

Per serving: About 202 calories, 6g protein, 41g carbohydrate, 1g fat, 5% calories from fat, 2mg cholesterol, 60mg sodium, 1g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 8 servings

Preparation Time: 0:22

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