Yoghurt berry rice pudding
Nutrition Info.(per serve)
- 1/2 cup short-grain rice
- 750ml trim milk
- 2 stalks lemongrass, trimmed, crushed
- 4 tablespoons castor sugar
- 2 cups reduced-fat fruit yoghurt*
- 2 cups mixed berries
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Total fat 2g
Saturated fat 1g
Dietary fibre 2g
1 Place rice, milk, lemongrass and sugar in a pan. Bring to the boil and stir well. Reduce heat and simmer for 30 minutes.
2 Leave to cool then discard lemongrass.
3 Stir in yoghurt. If making ahead, cover and chill for up to 2 hours. Add berries. Spoon into serving glasses.