Pineapple Rice Delight
by: Meredith Williams, Miss Arkansas Rice
1 (20 oz.) can of crushed pineapple
½ cup of sugar
1 (3 oz.) box of strawberry gelatin (or flavor of your choice)
3 cups of cooked rice (brown or white)
1 (16 oz.) carton small curd cottage cheese.
1 (16 oz.). container of non-dairy whipped topping
½ to 1 cup chopped pecans (optional)
In a microwavable bowl, heat pineapple for 1 to 1 ½ minutes and stir in flavored gelatin with sugar until dissolved. Spoon in cooked rice and mix thoroughly. Cool and fold in whipped topping and cottage cheese. If desired add ½ to 1 cup of chopped pecans. Chill until served. It makes approximately 16 servings.
Serving Suggestions:
Serve by putting mounds onto lettuce leaves as a salad or into sherbet glasses as a dessert. Garnish with chopped nuts, sliced fruit and or mint sprigs.
It can be made on the light side by adding pineapple in its own juice, light cottage cheese, light cool whip, and sugar free jello. It is 100 calories per ½ cup serving and 60 calories on the light side. It contains whole grain, fruit, and dairy from the "My Plate" groups. All ingredients are readily available at your local grocery store. It can be stored in an air tight container up to 5 days. The color of the jello can be changed for seasonal use. It is an easy and versatile dish.
Cooking Time: 15 min. (rice) Preparation Time: 15 minutes
