Cardinal Creams Recipe

Ingredients :

50 g

25 g

2.5 ml

575 ml

15 g

5 ml

150 ml

50 g

225 g

brown short grain rice

brown sugar

ground cinnamon

milk

powdered gelatine

vanilla essence

low fat plain yoghurt

flaked almonds, toasted

raspberries, hulled

1. Put the rice, sugar, cinnamon and milk into a pan, bring to the boil, partly cover the pan and simmer, stirring occasionally, for about 40 minutes, or until the rice is tender and the milk has been absorbed.
2. Put 45 ml water into a cup or small bowl, sprinkle on the gelatine and heat in a pan of hot water to dissolve the gelatine.
3. Stir 30 ml of the gelatine mixture and the vanilla essence into the rice.
4. Leave to cool, then beat in the yoghurt and most of the almonds.
5. Spoon into 4 individual serving glasses.
6. Melt the remaining gelatine mixture and stir into the raspberries to glaze them.
7. Spoon on top of the rice, decorate with the reserved almonds and chill.

Serves 4

Per Serving : 270 Calories, 13 g fat, 6 g fiber.

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