Danish rice pudding

1. Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes.
2. Do not boil.
3. Remove from heat, add almond extract; cool beat cream in chilled bowl until stiff peaks form.
4. Foldi whipped cream into cooled rice mixture.
5. Blend raspberries in blender until smooth; strain.
6. To serve, place pudding in custard cups.
7. Dollop with 1 tablespoon raspberry sauce and top with almond.
8. each serving provides: * 247 calories * 3. 8 g. Protein * 12. 4 g. Fat * 30. 9 g. Carbohydrate * 2. 7 g. Dietary fiber * 43 mg. Cholesterol * 43 mg.
9. Sodium.