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Ingredients
- 3 c. Cooked long-grain brown rice Not instant
- 1/4 c. Sugar
- 2 x Egg whites -- beaten
- 1 tsp Cinnamon
- 16 ounce Light cream cheese
- 1/2 c. Powdered sugar
- 1/2 c. Light lowfat sour cream
- 2 tsp Vanilla
- 1/2 c. Apple jelly Sliced fresh fruit
Directions
- To prepare crust, combine cooked rice, 1/4 c. sugar, beaten egg whites and cinnamon. Press into an 8-inch springform pan. Bake at 350 degrees for 10 min. Cold to room temperature. FILLING: Combine cream cheese and lowfat sour cream in a medium bowl; beat till light and fluffy. Add in 1/2 c. powdered sugar and vanilla. Blend. Spread over cooled rice crust. Chill till cream mix has set. Remove spring mold pan sides before decorating.
- TOPPING: In a decorative pattern, perhaps in circular design, arrange sliced fresh fruit on top of cooled mix. Use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or possibly your choice of fruit. Heat apple jelly till dissolved.
- Brush on top of fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 105 | 33% |
| Total Fat 11.79g | 15% |
| Saturated Fat 7.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 497mg | 21% |
| Potassium 234mg | 7% |
| Total Carbs 46.97g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 28.25g | 19% |
| Protein 7.33g | 12% |
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