| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Real egg substitute |
| 2 |
|
Egg whites |
| 1/4 |
c |
Unsweetened Dutch cocoa |
| 1/3 |
c |
Fructose |
| 2 |
c |
Skim milk |
| 1 |
c |
Cooked white rice |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
1. Preheat oven to 375 F. Spray 2 quart ovenproof dish.
2. 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, cinnamon, salt, and
vanilla.
3. Pour rice mixture into prepared baking dish.
4. Place in a pan, larger than bowl on middle rack in oven. Position
dish in pan, and fill pan with hot water reaching two-thirds 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.
5. Cool. Spoon custard into small dessert cups. Serve with whipped
topping, if desired. Serves up to 4. EACH 186 cals, 1g fat (5% cff)
Posted to fatfree digest by "Ross, Lynne"
<Lynne.Ross@Den.Galileo.com> on Apr 29, 1999, converted by MM_Buster
v2.0l.
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