In my new life as a mommy, I finally have some time (during nap time) to get back to something I love…cooking. I’ve been busy pulling out old recipes that I used to make all the time and also trying out some new ones. I have a serious sweet tooth, so I have naturally focused on sweet treats to start! Here are two of my new favorites:
Inspired by my mother-in-law, I have started making rice pudding. I had no idea it was so easy to make!
1 cup of white rice
2 L of Coconut Milk (Vanilla flavoured)
1/4 – 1/2 Cup of Brown Sugar (or to taste)
I was so pleased that this recipe worked well with a non-dairy milk. The vanilla in the coconut milk gives the pudding a great taste. I tried a batch using unsweetened coconut milk and I didn’t really care for the taste of the pudding. I’ve also tried this with a pinch of cinnamon instead of the orange rind. It changed the taste of the rice pudding completely and I liked it just as much.
I truly love the taste of ice cream. However, being fairly intolerant to dairy, it’s usually not a good idea for me to indulge in ice cream. Fortunately, I can easily have things like yogurt. That lead me to try out this recipe for a Lemon Cream last week.
3 cups of 2% plain yogurt
juice and rind from 2 lemons
3/4 cup sugar
I mixed all of this in a blender. I then poured the mixture into a shallow pan and put it in the freezer. When the cream was almost frozen, I put it back into the blender and mixed it until it turned into a hard slush. Finally, I poured this into a container and froze it. It has turned out to be an excellent low-calorie dessert. Also, since it doesn’t have any water in it, the mixture does not get icy in the freezer. I love the texture of this dessert.