Cranberry Apple Dessert Risotto - Diabetic Friendly |
|
 |
Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
The cranberries may be swapped for cherries, raisins or your fav small dried fruit for a dreamy, creamy rice pudding. Ingredients:
1/2 cup dried cranberries (or whatever fruit you choose) |
3 1/2 cups skim milk (or 3 1% low-fat milk) |
1 cinnamon stick |
1 pinch salt |
1 tablespoon butter or 1 tablespoon canola oil |
1 1/2 cups golden delicious apples, peeled, finely diced |
1/2 cup arborio rice |
1 1/2 cups apple cider |
1 tablespoon splenda brown sugar blend, packed (or more if desired) |
1 teaspoon pure vanilla extract |
Directions:
1. In a small bowl, cover dried fruit with boiling water.
2. Set aside for 20 to 30 minutes to plump. Heat milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling.
3. Remove from the heat, cover and set aside to steep.
4. In a heavy, deep sauté pan or Dutch oven, heat butter or oil over medium heat.
5. Add apple and cook, stirring frequently, until tender, 1 to 2 minutes.
6. Add rice and cook, stirring constantly, 30 seconds.
7. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes.
8. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated.
9. Add Splenda and mix well.
10. Add 1/2 cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes.
11. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency.
12. Total cooking time will be about 20 minutes. Remove from the heat and discard cinnamon stick.
13. Drain fruit and stir into risotto, along with vanilla.
14. Let cool for at least 10 minutes before serving warm.
|
|