Rice Pudding
Prep time: 10 minutes
Bake time: 55-65 minutes
1/2 cup egg substitute
2 cups nonfat milk
1/2 cup Splenda Granular
1/2 cup raisins
1 1/2 cups cooked white rice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 325F. In large bowl, combine egg substitute, milk,
Splenda, raisins, cooked rice, vanilla and salt. Mix well. Blend
cinnamon and nutmeg in small bowl.
Pour rice mixture into 9" glass baking dish. Bake 25 minutes. Remove
from oven. Sprinkle top with cinnamon mixture; return to oven and
bake 40 minutes.
Makes 6 servings (3/4 cup)
Nutritional information per serving: cal 140, cal from fat 4,
total fat 1g, sat fat .5g, chol <5mg, sodium 300mg, dietary fiber 1g,
sugars 13g, protein 9g
Exchange per serving: 1 1/2 starch, 1/2 fat free milk