Slow Cooking Thursday-Rice Pudding with Fruit

Crockpot Rice Pudding with Fruit
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4 cups skim milk

1/2 cup rice

1/4 cup granulated sugar

1 tablespoon diet margarine

1/8 teaspoon salt, optional

1/2 teaspoon vanilla extract

1/4 cup minced dried apricots or peaches

1/8 teaspoon cinnamon

2-3 packages Splenda to taste at end of cooking time

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Put all ingredients except Splenda into crockpot. Stir to blend well. Cover and cook on HIGH for 1 1/2 hours, stirring once after about 1 hour. Or, cook on HIGH for the first 30 minutes, turn to LOW and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crockpot up to HIGH again. Keep cover on at all times. Before serving, add Splenda to taste. Add a dollop of fat-free Cool Whip to each serving, if desired.
Makes about 6 cups. 1/2 cup serving is about 2 points

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Slow Cooking Thursday is sponsored by Diary of a SAHM go look there for more recipes.