Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Topping | 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 16-ounce bag frozen strawberries, thawed and divided
- 1/2 cup sugar, divided
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 envelopes unflavored gelatin
- 1 1/2 cups skim milk
- 2 cups cooked brown rice
- 2 cups frozen light whipped topping, thawed
- 1/2 teaspoon vanilla extract
- vegetable cooking spray
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Measure 1 cup strawberries; mash and set aside.
Strawberry Sauce: Place remaining strawberries in blender container and puree. Transfer puree to 2-quart saucepan; add 1/4 cup sugar. Dissolve cornstarch in water; stir into saucepan. Cook over medium heat 2 to 3 minutes or until sauce is slightly thickened. Set aside to cool.
Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until well blended. Add reamining 1/4 cup sugar and stir until dissolved. Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites.
Fold in whipped topping, vanilla and reserved mashed strawberries. Spoon into 6-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter and serve with strawberry sauce.