Tropical Breakfast Risotto
SUN-MAID GROWERS
1 1/2 cups water
1 cup instant brown rice
1 8-ounce can pineapple tidbits, drained, liquid reserved
1 12-ounce can undiluted evaporated skim milk
1/2 cup Sun-Maid Natural Raisins
1/2 cup sweetened shredded coconut
1/4 cup sliced toasted almonds
1 medium banana, peeled and diced
1. Combine water, rice and pineapple liquid in a 2-quart saucepan. Bring
to a boil over high heat, reduce heat to medium and simmer, uncovered,
stirring occasionally, until most of the liquid is absorbed, 7-8 minutes.
2. Stir in milk and increase heat to high. When the mixture boils, reduce
heat to medium and cook, stirring occasionally, until most of the milk has
been absorbed and the mixture is soft and creamy, 10-12 minutes.
3. Stir in pineapple, raisins, coconut, almonds and banana. Makes 6 servings.
Think-Pink Breakfast in a Glass
SWEET’N LOW
1 cup 2% milk
1/2 cup uncooked rolled oats
1 banana, peeled and quartered
1 cup frozen strawberries ( 8 berries)
1/2 teaspoon or 1-2 packets Sweet’N Low Zero Calorie Sweetener
1/2 teaspoon vanilla extract
1. Combine all ingredients in a blender container.
2. Cover and blend at highest speed for 1-1 1/2 minutes. Makes about
2 servings.
Brands may vary by region; substitute a similar product.
