Crispy Rice Squares (Diabetic Friendly) – a delicious recipe with puree, butter, marshmallows, crisp rice, colored sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coat 13x9-inch baking pan with vegetable cooking spray. Heat Dried Plum Puree and butter in Dutch oven or large saucepan over low heat, stirring until butter is melted. Add marshmallows; stir until completely melted. Remove from heat. Stir in cereal until well coated. Spray back of wooden spoon with vegetable cooking spray and pat mixture evenly into prepared pan. Sprinkle with nonpareils. Cool until set. Cut into squares.
2
Dried Plum Puree Combine 1-1/3 cups (8 ounces) pitted dried plums and 1/4 cup plus 2 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.
1099
kcal
Calories
14
g
Fat
219
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 tablespoons dried plum puree (recipe follows) or 3 tablespoons prepared dried plum butter, 1 tablespoon butter or 1 tablespoon margarine, 1 (10 ounce) package marshmallows, 6 cups crisp rice cereal, and more.
Yes, Crispy Rice Squares (Diabetic Friendly) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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