Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Butter-flavored, 1/3 c Fructose
-- non-stick cooking spray 2 c Skim milk
1/4 c Egg substitute, real 1 c Rice, cooked, plain
2 Egg whites 1/2 ts Ground cinnamon
1/4 c Unsweetened dutch cocoa 1/4 ts Salt
-- powder 1 ts Vanilla

Recipe by: Skinny Chocolate - ISBN 0-940625-80-6

Preheat oven to 375 F. Spray 2-qt ovenproof dish.

Whisk together egg substitute and egg whites in large bowl. In
separate bowl, mix cocoa with fructose; add to eggs. Continue beating
until incorporated. Mix in milk. Stir in rice, (Good way to use up
leftover rice) cinnamon, salt, and vanilla.

Pour rice mixture into prepared baking dish.

Place a pan, larger than bowl, on middle rack in oven. position dish
in pan and fill pan with hot water reaching 2/3 up sides of dish.
Bake pudding, uncovered, 1 hour or until custard is set and knife
when inserted in custard, comes out clean. Stir once or twice during
cooking.

Cool. Spoon custard into small dessert cups. Served with whipped
topping, if desired.

NUTRITIONAL DATA PER SERVING Calories 125 % Calories from fat 4 Fat
(gm) 0.6 Sat. fat (gm) 0.2 Cholesterol (mg) 1 Sodium (mg) 166 Protein
(gm) 6 Carbohydrate (gm) 24

Browse by categories