From EatingWell: Summer 2004
A summery take on a popular Spanish and Mexican rice-based drink.
- 1 cup vanilla rice milk
- 1 cup vanilla rice-based ice cream
- 1/4 teaspoon ground cinnamon, plus more for garnish
- Blend rice milk, ice cream and 1/4 teaspoon cinnamon in a blender for 30 seconds, or until creamy. Sprinkle with more cinnamon.
Per serving: 216 calories; 7 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 37 g carbohydrates; 1 g protein; 1 g fiber; 145 mg sodium; 1 mg potassium.
Nutrition Bonus: Nondairy creamy energy.
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 other carbohydrate
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- Type of Dish
- Beverages, nonalcoholic
- Ease of Preparation
- Total Time
- 15 minutes or less
- Health & Diet Considerations
- Gluten free
- Preparation/ Technique
- Summer 2004