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Active time
5 minutes
Total time
4 hours
About 4 cups
Serving Size
About 1 cup

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


  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.

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


Calories: 230
Total Fat: 2.5 g
(Saturated Fat: 0.5 g)
Sodium: 75 mg
Carbohydrate: 47 g
Fiber: 2 g
Protein: 7 g

Yield: About 4 cups

Serving Size: About 1 cup

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