1/2 C. arborio rice
1 1/3 C. skim milk
2 large firm but ripe Anjou pears, 8 oz. total, peeled, cored, and diced
1/4 C. fresh lemon juice
1 tsp. grated lemon zest
3 T. spoonable sugar substitute
1 T. light brown sugar
1/8 tsp. ground cinnamon

In a small saucepan, combine arborio rice and skim milk. Bring to a boil, reduce heat, cover, and simmer, until rice is tender, about 18 minutes. Drain off any milk which has not been absorbed. Preheat oven to 400�F. In a bowl, combine pears, lemon juice, lemon zest, and sugar substitute. Toss to coat evenly. Stir in the cooked rice. Transfer mixture to a shallow baking dish and sprinkle with brown sugar and cinnamon. Bake until heated through, about 15 minutes. Spoon baked pudding into dessert bowls and serve at once.

Yield: 4 servings
Calories: 169
Fat: 1g
Fiber: 2g