1 cup cooked rice
1 cup pineapple chunks in juice -- drained (about 15 oz can)
3 1/4 ounces miniature marshmallows -- about 2 cups
1/2 cup heavy cream
Cook rice as directed. Cool. Drain pineapple, save juice for another use.
Combine rice, fruit and marshmallows.
Whip cream; fold into rice mixture. Chill in sherbet glasses.
2011 Cost: $1.53 or 26¢ per serving
Serve with thin, crisp cookies.
"Farm Journal Country Cookbook "
Per Serving: 185 Calories; 7g Fat (35.7% calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 16mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.