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    Rice Pudding


    Source of Recipe


    MasterCook

    List of Ingredients




    2 egg whites
    1 egg
    1 1/2 cups cooked rice
    1/2 cup Splenda
    1/2 cup golden raisins
    2 cups skim milk
    1 teaspoon vanilla
    1/4 teaspoon cinnamon

    Recipe



    Heat oven to 325º. Beat egg whites and egg in ungreased 1 1/2-quart casserole. Stir in remaining ingredients except cinnamon.

    Bake uncovered 50 to 60 minutes* (total) or until knife inserted halfway between center and edge comes out clean. *Stir after baking 30 minutes and add cinnamon at that time. Serve warm or cold. Immediately refrigerate any remaining pudding.

    8 servings

    Per Serving: 112 Calories; 1g Fat (6.5% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.

    NOTES : For eggnog rice pudding: use eggnog for the milk and nutmeg rather than cinnamon.

 

 

 

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