Light as Litchi

The delicate flavor of the sweet litchi goes well with the creamy flavor of this low-fat rice pudding.

Litchis are now available in local Chinese markets, as is the jasmine rice used in this pudding. To prepare the litchis for the pudding, remove the outer skin, cut the fruit down one side and remove the hard seed. If you can’t find fresh litchis, you can use drained canned litchis.

LITCHI RICE PUDDING

The 1/4 cup of nonfat egg substitute is the equivalent of 1 egg.

4 cups nonfat milk

1/2 cup jasmine rice

1/2 cup sugar

Dash salt

1/4 cup nonfat egg substitute

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1/2 pound fresh litchis, peeled and seeded or 1 cup canned

Combine milk, rice, sugar and dash salt in large saucepan. Bring to boil. Reduce heat, cover and simmer until rice is tender, 25 to 35 minutes.

Add egg substitute to rice pudding, stirring until thickened, 30 seconds to 1 minute. Remove from heat and let cool to warm. Stir in coconut and vanilla extracts and prepared litchis. Serve warm or cool.

6 servings. Each serving:

218 calories; 136 mg sodium; 7 mg cholesterol; 2 grams fat; 43 grams carbohydrates; 8 grams protein; 0.13 gram fiber.