Directions:
- In a bowl, combine the rice, butter, salt and 1/2 cup milk. Let stand. In a bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in almond extract and remaining milk. Chill until partially set.
- In a small bowl, beat cream with sugar until soft peaks form. Drain cherries, reserving juice for glaze. Fold the rice mixture, cherries and whipped cream into gelatin. Spoon into a 6-cup mold coated with cooking spray. Chill for 4 hours or until set.
- For glaze, in a small saucepan, combine cornstarch and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat. Stir in extract. Chill. To serve, unmold and drizzle with glaze. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.73 Kcal (514 kJ) | ||
| Calories from fat | 39.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 7% | |
|---|---|---|---|
| Cholesterol | 16.21mg | 5% | |
| Sodium | 132.38mg | 6% | |
| Potassium | 117.54mg | 3% | |
| Total Carbs | 17.34g | 6% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 73.68 Kcal (308 kJ) | ||
| Calories from fat | 23.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 7% | |
|---|---|---|---|
| Cholesterol | 9.73mg | 5% | |
| Sodium | 79.47mg | 6% | |
| Potassium | 70.57mg | 3% | |
| Total Carbs | 10.41g | 6% | |
| Sugars | 4.43g | 30% | |
| Dietary Fiber | 0.53g | 4% | |
| Protein | 1.96g | 7% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 0.3mg | 3% | |
| Calcium | 38.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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