Yield: 1 Servings
|½ cup||Uncooked jasmati rice (??? I used brown rice)|
|1 tablespoon||Grated lemon rind|
|1||3-inch cinnamon stick (I used 1/4 t. ground cinnamon)|
|1 cup||Canned pumpkin|
|1 cup||Skim milk|
|1 teaspoon||Pumpkin pie spice|
|1 can||(12-oz) evaporated skim milk|
|2 larges||Egg whites|
Hi! This is from this month's Weight Watcher's magazine. IMHO it's a little too sweet for breakfast, but makes a great dessert! It has a wonderful custardy top layer.
Bring water to a boil in a medium saucepan; add rice, lemon rind and cinnamon stick. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick.
Preheat oven to 325 F.
Combine pumpkin and next 6 ingredients in a large bowl; stir well with a whisk. Stir in rice mixture and raisins. Pour mixture into a 2½ quart casserole coated with cooking spray. Bake at 325 F for 15 minutes, and stir well. Bake an additional 15 minutes, and stir well. Bake 1 hour and 10 minutes (do not stir) or until a knife inserted in center comes out clean.
Serve warm, or chilled. Yield: 6 servings.
Per serving: 251 calories (5% from fat); 10 g protein; 1½ g fat; 50⅘ g carbo; 2½ g fiber; 39 mg chol; 1.9 mg iron; 123 mg sodium; 251 mg calcium Posted to fatfree digest V97 #198 by Peter Denholm <pjemme@...> on Sep 02, 1997