3 c Cooked long-grain brown rice
Not instant
1/4 c Sugar
2 Egg whites — beaten
1 ts Cinnamon
16 oz Light cream cheese
1/2 c Powdered sugar
1/2 c Light sour cream
2 ts Vanilla
1/2 c Apple jelly
Sliced fresh fruit
To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg
whites and cinnamon. Press into an 8-inch springform pan. Bake at 350
degrees for 10 minutes. Cool to room temperature. 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. 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.
Yields
8 servings
