CREAMY RICE PUDDING

Hey all: I have been making this rice pudding for years. It is a good recipe and I have always used a sweetener in it and add raisins, now I put in dried cranberries, they make it kind of pink and it is pretty in a parfait dish.
CREAMY RICE PUDDING
1/3 cup uncooked long grain rice
1/4 cup water
2 cups skim milk
Spenda to taste....I use about a 1/4 cup and if I feel like I need it sweeter I add more
Pinch of salt
1 egg
1 tsp vanilla extract
1/4 cup raisins....I put in dried cranberries and I put about 1/2 cup
Sprinkle of cinnamon (optional)
1:In a large saucepan combine rice, water and 1 1/2 cups of the skim milk, splenda, and salt. Bring to a boil over medium heat...be careful it boils over and burns easily and stir constantly.
2:Reduce heat to low and simmer, covered until rice is tender and mixture thickens...takes about 15-20 minutes.
3:Meanwhile use a wire whisk to beat together the remaining skim milk, egg and vanilla in a small bowl. Add to rice mixture stirring while you do this so it doesn't lump. Add raisins or cranberries.
4:Cook until thick and creamy, about 3-4 minutes, stirring constantly. Chill or serve warm.
Makes 4 servings
Each serving is 136 calories made with sugar, so it would be less with splenda.
When I make mine I sometimes use powdered milk and add a little extra powder to it so it is even creamier.
The way I like it best is served warm with just a dollop of no-sugar added vanilla ice cream. MAJOR YUMMY.

TTFN
Jake

PINEAPPLE DESSERT

PINEAPPLE DESSERT
This is just something I made up as there was once upon a time a dessert called Pineapple Delight that I love so much, but it is so full of sugar and fat that I can't eat it anymore so I came up with this one.

Graham wafers
1 can of crushed pineapple...with the juice..14 oz
1 package of light cream cheese
1 package of low sugar instant vanilla pudding mix
1 cup of skim milk
1 1/2 cup of light cool whip topping
Put the pudding mix, pineapple (with the juice), cream cheese and milk into a food processor and whirl it around real good, then fold in the whipped topping. I fold it in the processor by just pulsing it off and on several times.
Take a square pan and line it with graham wafers (whole) then put on a layer of the pineapple mixture, and repeat this a couple of times...I usually end up with about three layer. Place in fridge and let sit for about 8 hours or over night.
Not as good as pineapple delight but it will satisfy the craving for pineapple and sweets.

TIRAMISU

Hey gang: This is not real Tiramisu but it is tasty and it is light in fat and sugar, so allow me my little quirks. I took this from a Kraft recipe and manipulated it to my taste.
TIRAMISU A LA JAKE
1 package jello vanilla fat free instant pudding
1 package (250g) low fat cream cheese....room temperature
2 cups of skim milk
1 1/2 cups low fat cool whip.......I use the store brand
3/4 cup boiling water
2-3 TBSP of Maxwell House Cafe Light Swiss mocha instant coffee beverage mix...I have a hard time finding this, so if you find it buy 2.....although it does last a long time.
Whole graham wafers
Cocoa for sprinkling.....I use a small strainer to sprinkle the cocoa
Dissolve the coffee (mocha mix) in the boiling water and stir well. Set aside.
In a food processor place the pudding mix and the milk and process for a few minutes, add the cream cheese and continue to process until smooth. Fold in cool whip....I do it by just pulsing the processor in short bursts.
Depending on the size of your pan, place graham wafer in a layer, sprinkle with the coffee on top of the wafers, it will soak into them, top with a third of the pudding/cream cheese mix, and sprinkle with a healthy sprinkling of cocoa.
Repeat this process until you end up with the last layer of the pudding/cream cheese mixture. Sprinkle very generously with the cocoa. I usually end up with 3 layers. Refrigerate overnight. I only wait a few hours because I can't resist this dessert.
I absolutely love the real Tiramisu but can't indulge, so to me this is a good alternative and although not a tasty it is a nice dessert, I even serve it to guest and do not tell them it is a healthy dessert LOL.

CORNMEAL MUFFINS

Hey all: These are not the greatest muffins but if you have a hankerin for corn muffin they are as good as any.
CORNMEAL MUFFINS
1 cup skim milk
1 cup cornmeal
1/2 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup brown sugar splenda
1/2 cup splenda.....if you like them sweet add this otherwise just use the brown sugar splenda
4 tsp baking powder
pinch of salt
2 eggs beaten
3 TBSP of canola oil
Spray 12 medium muffin cups tin with vegetable spray.
Combine milk and cornmeal and allow to sit for at least 10 minutes (I sometimes leave it overnight) I also add in the eggs and oil so that they are mixed in really well.
In another bowl combine flour, sugars, baking powder and salt.
When you are ready to put them in the oven mix the wet ingredients with the dry until just barely mixed and dampened. Fill muffin cups 2/3 full and bake in a 400* oven for 18 to 20 minutes.
I like to serve them warm.
If you make them with less sugar they are good with chili or bean dinners.
I like them sweet with just a bit of margarine and a nice hot cup of tea.
Each muffin....153 calories (that is the count with real sugar)
23 g carbs
4 g protein
5 g fat

CHICKEN/TURKEY/VEAL PICCATA

CHICKEN/TURKEY/VEAL PICCATA
2 TBSP whole wheat flour
Salt and Pepper to taste
12 ounces of thinly sliced chicken/turkey/veal cutlets
1 1/2 tsp olive oil
1 1/2 tsp margarine
1/2 cup of chicken broth
1 TBSP lemon juice
Parsley
1: Mix together flour, salt and pepper.
2: Dredge cutlets in flour mixture.
3: Heat oil and margarine in a skillet.
4: Brown cutlets in margarine.
5: Once the cutlets are brown transfer to large baking pan (big enough to hold cutlets in one layer)
6: Add broth and lemon juice to pan scraping up the little bits on bottom of the pan.
7: Bring broth and lemon juice to a boil.
8: Pour the sauce over the cutlets in the baking pan.
9: Place in 350* oven for about 20 minutes.
10: Sprinkle with parsley before serving.
This is a recipe I got from an old Weight Watchers cookbook, it is low in calories and makes a great recipe for special occasions.
Makes 2 servings
Per serving: 275 calories
41 gm protein
9 gm fat
6 gm carbs
443 gm sodium

ANOTHER GOOD ONE

Here is another new favorite:
SPANAKOPITA
1 package of phyllo dough
4 TBSP of butter (I use margarine)
1/2 cup chopped onions
3 packages of frozen chopped spinach
3 eggs
1/4 cup parsley
2 TBSP dry dill....I used the liquid stuff in a tube and I put in about 2 TBSP, if you don't care for dill then use less.
Salt and Pepper to taste
1/4 cup melted margarine (for brushing
1/2 pound of feta....I used about 453 gm. and I also used the light feta
Mix together the eggs, feta, parsley, dill, salt & pepper and the spinach
Take one sheet of phyllo and spray with a fat spray.....I used becel spray it works well and reduces the calories. Put another sheet of phyllo on top of the first one and cut into four squares. Put a large tablespoon full of the spinach mixture on each square and then fold up into a small rectangle. Repeat this with all the phyllo and spinach mixture. Place on a cookie sheet and brush with the melted margarine.
Bake in a 350* oven for 30 minutes, keeping an eye on them the brown up fast. Mine were done in about 25 minutes, it depends how big you make the bundles.
ENJOY
These are low calorie and a quick heat up for supper or if you want to make them smaller, they make a great appetizer.

COOL COOK STRIKES AGAIN