Ingredients Jump to Instructions ↓

  1. 3 cups 480g / 16oz Cooked long-grain brown rice - not instant

  2. 1/4 cup 49g / 1.7oz Sugar

  3. 2 Egg whites - beaten

  4. 1 teaspoon 5ml Cinnamon

  5. 16 oz 454g Light cream cheese

  6. 1/2 cup 99g / 3 1/2oz Powdered sugar

  7. 1/2 cup 118ml Light sour cream

  8. 2 teaspoons 10ml Vanilla

  9. 1/2 cup 118ml Apple jelly

  10. Sliced fresh fruit

Instructions Jump to Ingredients ↑

  1. To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon. Press into an 8-inch Springform pan. Bake at 350F for 10 minutes. Cool to room temperature.

  2. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy. Add 1/2 cup powdered sugar and vanilla. Blend. Spread over cooled rice crust. Refrigerate until cream mixture has set. Remove spring mold pan sides before decorating.

  3. TOPPING: In a decorative pattern, perhaps in circular design, arrange sliced fresh fruit on top of cooled mixture. Use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit. Heat Apple jelly until dissolved. Brush on top of fruit.

  4. This is a beautiful salad. Arrange the fruit in a decorative way to make it a very special dessert.


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