This is not your mother’s rice pudding

This is just about as good as a “dessert” rice pudding can get. If you don’t believe me, ask my husband, Cliff! He licked his bowl clean and asked when he could expect it again on the menu — and we’re talking a truck drivin’ man!

Tropical Heat Wave Rice Pudding

2/3 cup nonfat dry milk powder

3/4 cup water

1 tablespoon white distilled vinegar

1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained

1 (4-serving) package sugar-free instant vanilla pudding mix

3/4 cup plain fat-free yogurt

3/4 cup reduced-calorie whipped topping

1 teaspoon coconut extract

2 cups cold cooked rice

1 (11-ounce) can mandarin oranges, rinsed and drained

2 tablespoons flaked coconut

In a large bowl, combine dry milk powder, water and vinegar. Let set for 5 minutes. Stir in undrained pineapple. Add dry pudding mix. Mix well using a wire whisk. Blend in yogurt, whipped topping and coconut extract. Add rice and mandarin oranges. Mix gently to combine. Evenly spoon mixture into 6 dessert dishes. Sprinkle 1 teaspoon coconut over top of each. Refrigerate for at least 30 minutes. Makes 6 servings.

Each serving equals: 164 calories, 0 g fat, 6 g protein, 35 g carb., 299 mg sodium, 1 g fiber; Diabetic Exchanges: 1 Starch/Carb., 1 Fruit, 1/2 Fat-Free Milk.