Almond rice pudding with raisins and cinnamon with apricot compote (stevia instead of sugar)

For 4 people
  • 2 Can (s) (425 ml each) apricots
  • 3 TL (2 g) + 2 level tablespoons Nevella Low Calorie Sweetener with stevia plant extracts
  • 1/2 packet 'Vanilla flavor' pudding powder
  • 1 l Milk
  • 1 pinch Salt
  • 200 g Rice pudding
  • 40 g almond flakes
  • 2 Stem (s) Peppermint
  • 40 g Raisins
  • 100 g whipped cream
  • 1 EL Cinnamon
45 minutes
Drain the apricots, catching the juice. Puree the apricot juice, 3 teaspoons Nevella and 5 apricot halves, put in a saucepan and bring to the boil. Mix the pudding powder and 5 tbsp water. Thicken the boiling apricot juice. Add the apricots
Bring the milk and salt to the boil in a saucepan. Stir in the rice pudding, bring to the boil. Cover and let soak for 25–30 minutes over low heat.
Meanwhile, roast the almonds in a pan without fat, remove. Wash the mint, pat dry, pluck the leaves and cut into fine strips. Fold the mint into the compote
Stir the raisins, cream and 2 level tablespoons Nevella into the rice pudding. Arrange rice pudding and some compote on plates. Sprinkle the rice pudding with a little cinnamon and almonds. Add the remaining compote
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 15 g protein
  • 23 g fat
  • 99 g carbohydrates


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