Fruit Risotto Oatmeal

Fruit Risotto Oatmeal
*Serves 4-6

(For anyone counting: this is fat and sugar free)

1/2 cup steel-ground oats (such as McCann’s Irish Oatmeal) (regular rolled oats works but no where near as good)
1 cup Arborio rice
1 14 ounce can evaporated skim milk and 5 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
1/2 cup Splenda (sugar works too, but I don't use sugar in anything)
1/4 teaspoon salt

1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained
OR
2 cups of any ripe fruit, peaches are my favorite

In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.

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Slow Cooker Peach Preserves

SLOW COOKER PEACH PRESERVES

8 cups sliced peaches, nectarines, plums or a combination
3 to 4 cups sugar (tart plums will demand the extra 1/2 to 1 cup)(Splenda works well)
1/2 tablespoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons apple juice, freshly squeezed lemon juice (about 1/2 lemon) or
water


Drop the sliced fruit into the ceramic container of a slow cooker.

Mix the sugar, cinnamon and ginger in a small bowl. Toss with the fruit.
Drizzle the apple juice over the top. (We used lemon juice.)

Cook, covered, on low heat for 10 hours or until the jam passes one of the
doneness tests (see below). Alternatively, cook over low heat for 3 hours,
then increase the heat to high and cook 4 hours longer, or until the fruit
passes one of the doneness tests.

When cool, remove the fruit (use a slotted spoon if there is a lot of juice,
and reserve the juice) and puree in a blender or food processor. Add the
reserved juice, as desired. Alternatively, smash the fruit with a fork to
create a chunkier preserve.

Spoon the jam into airtight containers and store in the refrigerator for 1
to 2 weeks or in the freezer for up to 1 year. Leave at least 1/2 inch of
head space when storing in the freezer.

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