Brown Sugar (R)Ice Cream

Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container.
Freeze for 3-4 hours or until ﬁrm.

Grain:

Rice [1]

Ingredients:

1 cup (195g) cooked short grain brown rice

1 cup (245g) reduced-fat plain yogurt

1 cup (240 ml) non-fat, skim milk

½ cup (100g) brown sugar

2 tablespoons golden ﬂax meal

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 teaspoon cinnamon

Active time:

5 minutes

Yield:

About 4 cups

Nutrition:

Calories: 280, Total Fat: 2.5g, Saturated Fat: 1g, Sodium: 55mg, Carbohydrate: 53g, Fiber: 2g, Total Sugars: 32g (Added Sugar: 27g), Protein: 11g

Author:

Recipe and photo courtesy of Chef Jennifer Iserloh, founder and president of Skinny Chef Culinary Services [2], where healthy living means happy living.

Course:

Desserts

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

I’m always on the hunt to ﬁnd ways to use leftovers. This is the perfect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

Serving Size:

About 1 cup