Brown Sugar (R)Ice Cream
Chef Jennifer Iserloh
I'm always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.
1 cup (195g) cooked short grain brown rice
1 cup (245g) reduced fat plain yogurt
1 cup (240 ml) non-fat, skim milk
1/2 cup (100g) brown sugar
2 tablespoons golden flax meal
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon cinnamon
1. Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container.
2. Freeze for 3-4 hours or until firm.
Chef Jennifer Iserloh is founder and president of Skinny Chef Culinary Services, where healthy living means happy living.
About 4 cups
serving size: About 1 cup