Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Shrimp | 100g cooked | 99 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Red Currant | not in our table | 0 |
| Horseradish | 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
- =
- 12 ounces (1-1/2 cups) cottage cheese or Ricotta cheese
- 2 cups milk, divided
- 3 cups cooked rice
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon grated lemon peel
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced, divided
- 1/2 cup red currant jelly
- 1/8 teaspoon salt
- 2 to 3 drops red food coloring
- 3 cups hot cooked rice
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
Process cottage cheese in blender until smooth. Transfer to 3-quart saucepan; stir in 1-1/2 cups milk, rice, sugar, salt and lemon peel. Cook over medium heat about 20 minutes or until thick and creamy, stirring often.
Combine eggs and remaining 1/2 cup milk. Stir into rice mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add vanilla. Cool.
Puree 1 cup strawberries. Combine with jelly, salt and food coloring. Heat to boiling. Stir in remaining 2 cups berries and cook 1 minute. Chill. Spoon pudding into serving dishes. Top with strawberry topping.