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    You are in: Home / Recipes / Shape Magazine's Brown Rice, Oat and Cherry Custard Recipe
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    Shape Magazine's Brown Rice, Oat and Cherry Custard

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    • on January 26, 2010

      I used whole milk (instead of skim,) cooked brown rice, and for sweetener I used 1 1/2 Tablespoons Splenda brown sugar mix. I also used Montmorency (tart) cherries. The tart was a nice contrast with the sweet of the custard. Very very yummy. It took a full 10 minutes longer than posted for the custard to cook, though.

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    Nutritional Facts for Shape Magazine's Brown Rice, Oat and Cherry Custard

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 180.4
     
    Calories from Fat 26
    14%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 106.9 mg
    35%
    Sodium 77.3 mg
    3%
    Total Carbohydrate 30.3 g
    10%
    Dietary Fiber 0.7 g
    2%
    Sugars 10.2 g
    41%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    dried cherries

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