Creamy Rice Bavarian With Raspberries
|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Cold water||2 Cup (32 tbs), divided|
|Unflavored gelatin||2 Tablespoon (2 Envelopes, Use Knox)|
|Cholesterol free egg substitute||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Frozen whipped topping||12 Ounce, thawed (About 2 Cups)|
|Raspberry sauce||1 Tablespoon|
In medium saucepan, combine rice with 1 1/2 cups water; bring to a boil.
Reduce heat and simmer, covered, 30 minutes or until very tender; cool.
In small saucepan, sprinkle unflavored gelatine over remaining 1/2 cup water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
In blender or food processor, process egg substitute and sugar until sugar is dissolved, about 2 minutes.
While processing, through feed cap, gradually add milk and gelatine mixture; process until blended.
Pour into large bowl; stir in vanilla and nutmeg.
Chill until mixture mounds slighdy when dropped from spoon, about 5 minutes.
Fold in cooled rice, then whipped topping.
Pour into 6 1/2-cup mold or bowl; chill until firm, about 3 hours.
Unmold and serve with Raspberry Sauce.
Garnish, if desired, with fresh raspberries and strawberries.
Raspberry Sauce: In small bowl, combine 1 package (12 ounces) frozen unsweetened raspberries, thawed, pureed and sieved to remove seeds, 1/3 cup black currant liqueur and 3 tablespoons sugar; chill.