This is like a rice pudding meets custard meets healthy eating! It's from the Oct. Shape Mag. I finally made it last night. It's an awesome dessert but not too sweet. I replaced the brown sugar with a recipe supplied by jackieblue (#113825) which is Splenda for the amount of brown sugar plus 1/4 that amount of sugar free maple syrup mixed together. We also topped with a dollop of Cool Whip Free. Prep time doesn't include cooking rice, if you choose to do so.
This is from September's Shape mag. I'm posting it here before I'm done with the magazine and leave it in the rack at the gym for others to read. Haven't tried it but don't want to lose it. Sounds incredible and healthy!
I was searching for something to do with my over-ripened bananas and came across this one from my husband's Oklahoman grandmother (one of the few dessert salads from Texhoma that doesn't involve jell-o!). I ended up making something else, but am collecting and freezing bananas to try this one. It looks tasty and super simple. Cook time is freezing.
I came up with this from a combo of other recipes I found here, but with lower fat cheeses (don't worry, it's still just as rich and delicious). I just kind of eyeballed the amounts of ingredients, so if you like to cook like I do, you should enjoy this recipe. If you prefer structured directions, this might not be for you.
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