5 servings (serving size: 4 frushi pieces and about 2 1/2 tablespoons yogurt)
Becky Luigart-Stayner; Jan Gautro
1 1/4 cups water
1 cup uncooked sushi rice or other short-grain rice
1/4 cup sugar
1/4 cup light coconut milk
Dash of salt
10 orange sections
20 fresh raspberries
1 (6-ounce) carton vanilla fat-free yogurt
How to Make It
Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.