Baked chocolate rice pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Butter-flavored, non-stick cooking spray | ||
| ¼ | cup | Egg substitute, real |
| 2 | Egg whites | |
| ¼ | cup | Unsweetened dutch cocoa powder |
| ⅓ | cup | Fructose |
| 2 | cups | Skim milk |
| 1 | cup | Rice, cooked, plain |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
Directions
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 ⅔ 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) ⅗ Sat. fat (gm) ⅕ Cholesterol (mg) 1 Sodium (mg) 166 Protein (gm) 6 Carbohydrate (gm) 24