I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.
Makes 3 cups, serves 6
Ingredients
1/2 cup cooked short grain brown rice
1 cup reduced fat plain yogurt
1 cup non-fat, skim milk
½ cup brown sugar
2 tablespoons golden flax meal
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container. Freeze for 3 to 4 hours or until firm.
Make It A Meal
Serve with Buttermilk Chicken Fingers or Sauteed Spinach.
Wine Pairings
Gewürztraminer
I haven’t tried it yet, but the babysitter fed this to my kids today (5, 3, and 1) and they all gobbled it up!
Jen
Is the brown sugar light or dark and do you think I can use Splenda blend brown surgar?
Thanks
Albert
why do you have rice in it
I added brown rice to make a chewy component to the recipe and add a little bulk and fiber!
Why golden flax meal? Is it necessary to the recipe?
Good question!
I add flax meal whenever I can for texture and because it’s high in omega 3′s.
It was delicious! I made it without the flax meal because I could not find any, but it was great without it.
can you use the greek 0% yogurt? I made it tonight as your recipe called and my family is anxiously waiting for it … But for future reference i was just curious. Thank you again
ok so i made it and mine ended up like an italian ice not like a creamy ice cream… any suggestioins as to what i may have done wrong?? Thank you again
Hi,
I am interested in making this ice cream, but I have two questions:
1) Does it have to be “golden flax meal” or can I use regular “ground flax” meal which I have at home. Not sure what the difference is.
2) Can you achieve the same texture/taste by using nonfat yogurt instead of lowfat yogurt, which the recipe calls for.
Thank you.
Kate
Hi Kate!
Thanks for your questions. You can use regular ground flax, but I called for golden, because I find the texture is softer. You can use nonfat yogurt but it does tend to crystallize when you freeze it since it has lower fat content. So I do recommend low-fat for this recipe. It’s only 116 calories per half cup with low-fat yogurt.
Hello,
Do you know the carb and fat count per 1/2 cup?