Preparation time
45 minutes
Ready in
45 minutes
Makes
8 servings
Ingredients
Pudding:
- 5 cups (1.25 L) Ontario Strawberries
- 1/4 cup (50 mL) granulated sugar
- 2 tbsp (25 mL) fresh lemon juice, optional
- 3 cups (750 mL) cooked brown rice
- 1 tsp (5 mL) granulated sugar
Strawberry Devonshire Cream:
- 3 cups (750 mL) 1% plain yogurt
- 1 cup (250 mL) fat-free sour cream
- 1/4 cup (50 mL) granulated sugar
- 1 tbsp (15 mL) vanilla
- 3/4 tsp (4 mL) cinnamon, optional
Garnish: fresh Ontario Mint Leaves (optional)
Instructions
In food processor, purée 3 cups (750 mL) of the strawberries, sugar, and lemon juice (if using) until smooth. Set aside.
Line colander with paper towel and place in bowl. Pour yogurt into colander; refrigerate for about 45 minutes for yogurt to drain.
In medium bowl, combine strained yogurt, sour cream, sugar, vanilla, and cinnamon (if using). Fold in 1 cup (250 mL) of the strawberry purée. Add rice and stir well.
Slice remaining strawberries into bite-size pieces; sprinkle with sugar. Spoon rice pudding into dishes; top with strawberry purée and remaining sliced strawberries. Garnish with mint (if using).
Nutritional Information
1 Serving
- Protein: 8 grams
- Fat: 3 grams
- Carbohydrate: 49 grams
- Calories: 250
- Source Of Fibre