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
- Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container.
- Freeze for 3-4 hours or until ﬁrm.
Recipe and photo courtesy of Chef Jennifer Iserloh, founder and president of Skinny Chef Culinary Services, where healthy living means happy living.
Total Fat: 2.5 g
(Saturated Fat: 0.5 g)
Sodium: 75 mg
Carbohydrate: 47 g
Fiber: 2 g
Protein: 7 g