I’m always on the hunt to find ways to use leftovers. This is the perfect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.
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
Recipe and photo courtesy of Chef Jennifer Iserloh, founder and president of Skinny Chef Culinary Services, where healthy living means happy living.
Julia says: I made this omitting the lemon zest because I used fresh yogurt from the farm which is tart. My family loved it on warm apples. Very good and easy to make, a new family favorite!!
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