1\/2 C. arborio rice
\n1 1\/3 C. skim milk
\n2 large firm but ripe Anjou pears, 8 oz. total, peeled, cored, and diced
\n1\/4 C. fresh lemon juice
\n1 tsp. grated lemon zest
\n3 T. spoonable sugar substitute
\n1 T. light brown sugar
\n1\/8 tsp. ground cinnamon<\/p>\n
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\u00ef\u00bf\u00bdF. 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.<\/p>\n
Yield: 4 servings
\nCalories: 169
\nFat: 1g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n