Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon tablespoon-package unflavored gelatin
- 1 8-ounce can crushed pineapple (drain; reserve syrup)
- 2 cups cooked rice
- 1 10-ounce package frozen sliced strawberries, thawed, divided
- 1 teaspoon vanilla extract
- 2 egg whites
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup 1/2 pint heavy cream, whipped and sweetened
- =
Directions
Soften gelatin in pineapple syrup; heat to dissolve. Combine gelatin, pineapple, rice, 1/2 cup strawberries (including syrup) and vanilla. Whip egg whites with sugar and salt until stiff but not dry; fold into rice mixture. Fold half of whipped cream into mixture. Spoon into individual molds (about 3/4 cup each). Chill until firm. Unmold onto cold plates and top with a dollop of whipped cream and remaining strawberries.