DESSERTS

DESSERTS

DESSERTS

CHOCOLATE RICE PUDDING

4 Servings, about 2/3 cup each, plus 4 servings for
another meal
Whole milk 1 quart
White rice, uncooked 2/3 cup
Sugar 1/2 cup
Semi-sweet chocolate chips 1/4 cup
Eggs 2
Evaporated whole milk 1/2 cup
Sugar 1/2 cup
Flour 1-1/2 tablespoons
Vanilla 1 teaspoon

PREPARATION TIME: 15 MINUTES

COOKING TIME: 30 TO 35 MINUTES

1. Place milk, rice, and sugar in large saucepan.
Simmer over medium heat; stir continuously.
2. Reduce heat to low; simmer uncovered until rice
is tender, about 25 minutes. Check to make sure
rice doesn’t scorch. Add chocolate and stir until
melted.
3. Beat eggs, evaporated milk, sugar, flour, and
vanilla in medium bowl until smooth. Gradually
beat egg mixture into rice mixture.
4. Stir continuously; cook over medium heat until
thickened, about 5 to 7 minutes. Do not allow
pudding to boil.
5. Pour pudding into medium bowl. Cover and
chill.

PER SERVING:

Calories 325
Total fat 9 grams
Saturated fat 5 grams
Cholesterol 74 milligrams
Sodium 94 milligrams

OATMEAL COOKIES

4 Servings, 2 cookies each, plus 4 servings for
another meal or snack
Sugar 3/4 cup
Margarine 2 tablespoons
Egg 1
Canned applesauce 1/4 cup
1% lowfat milk 2 tablespoons
Flour 1 cup
Baking soda 1/4 teaspoon
Ground cinnamon 1/2 teaspoon
Quick rolled oats 1 cup + 2 tablespoons

PREPARATION TIME: 20 MINUTES

COOKING TIME: 13 TO 15 MINUTES EACH BATCH

1. Preheat oven to 350˚ F and lightly grease cookie
sheets.
2. In a large bowl, use an electric mixer on medium
speed to mix sugar and margarine. Mix until
well blended, about 3 minutes.
3. Slowly add egg; mix on medium speed 1 minute.
Gradually add applesauce and milk; mix on
medium speed, 1 minute. Scrape sides of bowl.
4. In another bowl, combine flour, baking soda,
and cinnamon. Slowly add to applesauce
mixture; mix on low speed until blended, about
2 minutes. Add oats and blend 30 seconds on
low speed. Scrape sides of bowl.
5. Drop by teaspoonfuls onto cookie sheet, about
2 inches apart.
6. Bake until lightly browned, about 13 to 15
minutes. Remove from baking sheet while still

PEACH-APPLE CRISP

4 Servings, about 1/2 cup each, plus 4 servings for
another meal
Canned sliced peaches,
light-syrup pack, drained 20 ounces
Apples, tart, peeled, sliced 2 medium
Vanilla 1/2 teaspoon
Ground cinnamon 1/4 teaspoon
Flour 3/4 cup + 3 tablespoons
Brown sugar, packed 1/4 cup
Margarine, chilled 3 tablespoons

PREPARATION TIME: 20 MINUTES

COOKING TIME: 20 MINUTES

1. Preheat oven to 350˚ F. Lightly grease 9- by
9- by 2-inch casserole dish.
2. Combine peaches, apples, vanilla, and cinnamon
in a bowl. Toss well and spread evenly in
greased casserole dish.
3. Combine flour and sugar in small bowl. Cut in
margarine with two knives until the mixture
resembles coarse meal.
4. Sprinkle flour mixture evenly over fruit.
5. Bake until lightly browned and bubbly, about
20 minutes.

PER SERVING:

Calories 175
Total fat 5 grams
Saturated fat 1 gram
Cholesterol 0
Sodium 57 milligrams
warm. Cool on wire rack.
PER SERVING:
Calories 215
Total fat 4 grams
Saturated fat 1 gram
Cholesterol 27 milligrams
Sodium 84 milligrams

PEACH CAKE

8 Servings, about 2- by 2-inch piece each
Canned peaches, light-syrup
pack, drained and chopped 2 1/4 cups
(29-ounce can)
Sugar 1/2 cup
Flour 1 cup
Egg 1
Baking soda 1 teaspoon
Vegetable oil 2 tablespoons
Vanilla 1 teaspoon
Brown sugar, firmly packed 2 tablespoons
Whole milk 2 teaspoons

PREPARATION TIME: 20 MINUTES

COOKING TIME: 30 TO 35 MINUTES

1. Preheat oven to 350˚ F. Lightly grease 8- by
8-inch pan.
2. Spread peaches in baking pan. Mix remaining
ingredients, except brown sugar and milk,
together in mixing bowl; spread over top of
peaches.
3. Bake until toothpick inserted into cake comes
out clean, about 30 to 35 minutes.
4. For topping, combine brown sugar and milk in
small bowl. Drizzle mixture on top of cake;
return cake to oven, and bake 2 to 3 minutes.
5. Cut into 8 pieces

PER SERVING:

Calories 205
Total fat 4 grams
Saturated fat 1 gram
Cholesterol 27 milligrams
Sodium 171 milligrams

RICE PUDDING

4 Servings, about 1/4 cups each, plus 4 servings for
another meal or snack
Whole milk 1 cup
Water 1 cup
Rice, uncooked 1 cup
Eggs 2
Evaporated milk 1 cup
Vanilla 1 teaspoon
Sugar 1/4 cup
Ground cinnamon 1/8 teaspoon

PREPARATION TIME: 15 MINUTES

COOKING TIME: 40 MINUTES

1. In sauce pan, heat milk and water.
2. Add rice, bring to boil, lower heat to simmer;
stir mixture every 10 minutes. Cook uncovered
until rice is tender, about 30 minutes.
3. In large bowl, mix eggs, 3/4 cup evaporated
milk, vanilla, and sugar. Set aside.
4. Add remaining 1/4 cup evaporated milk to rice
mixture.
5. Spoon 1 cup of rice mixture into egg mixture
and stir. Pour egg-rice mixture into remaining
rice.
6. Heat pudding until it boils, stirring continuously.
Remove from heat, and sprinkle with cinnamon.

PER SERVING:

Calories 190
Total fat 5 grams
Saturated fat 3 grams
Cholesterol 67 milligrams
Sodium 66 milligrams