INGREDIENTS

2 Cups Basmati Brown Rice

6 Cups Fat-Free Milk

1 Cup Splenda

1 Cup Yellow Raisins

¼ Cup Orange Juice

1 teaspoon grated orange peel

1 teaspoon pure vanilla extract

1 cup canned pumpkin

INSTRUCTIONS

1.     Soak the rice in water for 10 minutes, then drain.

2.     In a large saucepan, mix all ingredients together, except for the pumpkin.

3.     Bring the pan’s contents to a boil over high heat, stirring frequently.  Then reduce heat to low and cover.  Continue to stir frequently.

4.     Cook for 30 minutes or until the rice is tender.  Remove the pan from the heat and stir in the pumpkin.

5.     Serve warm, and try it topped with two tablespoons of sugar free maple syrup.

Makes 8 servings

Per  serving

Calories: 202

Fat: 0.g

Protein: 9g

Carbs: 42g

From myrecipes.com

6 servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)

Ingredients

Directions

Combine juice, honey, and mint. Marinate fruit for at least 30 minutes. Place fruit on skewer, alternating types. Grill or broil for 6-8 minutes. Baste with marinade as needed.

Notes: The family has fun assembling. Little ones will need help cutting. Other juices can be substituted for marinade and the mint left out.

Directions

Preheat oven to 325 degrees. Coat a 9 X 3 inch spring form pan with cooking spray. In a medium sized bowl, combine cookie crumbs, melted butter, and honey–stir until combined. Press mixture into spring form pan. Refrigerate crust while preparing filling. In a large bowl, using an electric mixer on medium speed, beat together ricotta cheese, and cream cheese until smooth and fluffy. Beat in granulated sugar, lemon zest, lemon juice, and vanilla extract, until well combined. Reduce mixer speed to low, add eggs and egg whites, one at a time, mixing well after each addition. Pour cheesecake filling onto cookie crust. Place pan in center of oven and bake at 325 degrees for 50-55 minutes, until cheesecake center is set, but slightly wobbly. Remove pan from oven and cool cheesecake on a wire rack, until room temperature. Spread top of cheesecake with blueberry topping. Cover cheesecake, place in refrigerator, and chill for 5 hours, or until ready to serve. For serving, run a knife around outside edge of pan, loosen pan sides, and slice. To make blueberry topping, melt 1/2 tablespoon butter in a small sauce pan over medium heat. Add brown sugar and bring mixture to a light boil, stirring frequently (about 1-2 minutes). Add blueberries to sauce pan, and cook 2-3 minutes, until blueberries are starting to release their juices. Remove pan from heat and cool mixture slightly, before spreading on top of cheesecake.

Ingredients

1 Prepared pie crust (bottom)
2 tablespoons flour
1/3 cup sugar
1 tablespoon grated orange zest
2 cups chopped rhubarb
3 cups raspberries

Small jar red currant jelly
Powdered sugar

Directions

Press the piecrust into a tart pan. In a bowl, mix together flour, sugar, orange zest, rhubarb, and raspberries.

Pour the mixture into piecrust and bake for about an hour at 450 degrees. Remove and cool tart. Once cool, empty jelly into small saucepan and warm on low heat using a pastry brush of butter knife, paint warmed red currant jelly over the top of the tart. Let set up. Just before serving sift powdered sugar over the top.