Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Peach | 1 medium (150g) | 59 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Spread | 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
- =
- 3 8-ounce cartons vanilla nonfat yogurt
- 3/4 cup low-sugar apricot or peach spread, melted
- 3 tablespoons sherry
- 4 cups cooked rice
- 6 large peaches
- 1 teaspoon lemon juice
- 4 cups frozen whipped topping, thawed and divided
- ground cinnamon
- =
Directions
Line wire mesh sieve or colander with several layers of paper towels. Add yogurt. Cover with paper towels. Let stand 5 minutes to absorb liquid. Using rubber scraper, scrape yogurt from paper towels into bowl; set aside.
Combine peach spread and sherry in bowl; stir in rice. Set aside. Peel and slice peaches; toss with lemon juice and set aside.
Spoon half of rice mixture into bottom of 2-quart glass serving bowl. Arrange half of peaches over rice; spread half of yogurt over peaches. Spread half of whipped topping over yogurt; sprinkle with cinnamon. Repeat layers. Cover and refrigerate 4 hours or overnight. Serve chilled.