Rice ‘N Fruit Pudding

This Rice 'N Fruit Pudding offers a comforting, old-fashioned taste with a modern, lighter twist. By blending cooked rice with vanilla pudding mix, skim milk, and plain low-fat yogurt, you create a thick, creamy base that is both protein-rich and delightfully smooth. The addition of fresh raspberries, blueberries, strawberries, and peaches provides bursts of juicy sweetness and vibrant color, cutting through the richness of the pudding. It is an excellent choice for a healthy dessert option that feels indulgent without the heavy guilt. Perfect for potlucks, family dinners, or a quick treat after lunch, this recipe comes together in minutes and chills beautifully for an even better texture. Serve it cold for maximum refreshment.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 376.4

Dietary: Gluten-free, Vegetarian

Description

This Rice 'N Fruit Pudding offers a comforting, old-fashioned taste with a modern, lighter twist. By blending cooked rice with vanilla pudding mix, skim milk, and plain low-fat yogurt, you create a thick, creamy base that is both protein-rich and delightfully smooth. The addition of fresh raspberries, blueberries, strawberries, and peaches provides bursts of juicy sweetness and vibrant color, cutting through the richness of the pudding. It is an excellent choice for a healthy dessert option that feels indulgent without the heavy guilt. Perfect for potlucks, family dinners, or a quick treat after lunch, this recipe comes together in minutes and chills beautifully for an even better texture. Serve it cold for maximum refreshment.

Ingredients

1 1/2 cups Skim milk
8 ounces Plain low-fat yogurt
Package. instant vanilla pudding mix -- (3.4 oz.)
2 cups Cooked rice
1 1/2 cups Fresh fruits -- raspberries,
Blueberries, sliced strawberries and/or
Peaches

Directions

1
In a large mixing bowl, whisk together the skim milk and instant vanilla pudding mix until smooth and slightly thickened.
2
Stir in the plain low-fat yogurt until fully incorporated into the pudding mixture.
3
Fold in the cooked rice, ensuring it is evenly distributed throughout the creamy base.
4
Gently fold in the fresh raspberries, blueberries, sliced strawberries, and peaches.
5
Cover the bowl and refrigerate for at least one hour to allow the pudding to set and flavors to meld.
6
Serve chilled in individual bowls or glasses.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 376.4kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.9g5%
Cholesterol 2.0mg1%
Sodium 113.1mg5%
Total Carbohydrate 70.8g24%
Dietary Fiber 8.1g33%
Sugars 25.8g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the cooked rice is cooled to room temperature before mixing to prevent the yogurt from curdling.

You can substitute fresh fruit with frozen berries if out of season; thaw and drain them well first to avoid a watery pudding.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if the liquid separates.

For a richer texture, you may use full-fat milk or Greek yogurt instead of low-fat options.

Keywords: rice pudding, fruit salad, low fat, healthy dessert, yogurt dessert, vanilla pudding, berry recipe, easy dessert, chilled dessert, vegetarian, american style, skim milk, raspberries, blueberries, peaches, strawberries, make ahead, light dinner

Read it online: https://www.chefs-mate.com/recipe/rice-n-fruit-pudding-3-5-pts/