Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
573
Calories
14g
Protein
22g
Fat
75g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Marshmallow | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Fudge | not in our table | 0 |
| Sauce | 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
- =
- 2 cups cooked rice
- 1 1/2 cups miniature marshmallows
- 1 cup low-fat milk
- 1/3 cup crushed peppermint candy
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 9-inch prepared chocolate crumb crust
- 1/4 cup fudge sauce, warmed
- =
Directions
1
Combine rice, marshmallows, milk and candy in 2-quart saucepan. Cook over medium heat or until thick and creamy, stirring constantly. Remove from heat; stir in vanilla. Cool completely.
2
Fold in whipped cream. Spoon into chocolate crust. Refrigerate at least 3 hours. To serve, drizzle with fudge sauce.
Recipe sourced from
fandom