| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Uncooked jasmati rice (??? I used brown rice) |
| 1 | tb | Grated lemon rind |
| 1 | 3-inch cinnamon stick (I used 1/4 t. ground cinnamon) | |
| 1 | c | Canned pumpkin |
| 1 | c | Skim milk |
| 1/2 | c | Sugar |
| 1 | ts | Pumpkin pie spice |
| 1 | cn | (12-oz) evaporated skim milk |
| 1 | lg | Egg |
| 2 | lg | Egg whites |
| 1/2 | c | Raisins |
| Cooking spray |
INSTRUCTIONS
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 2 1/2 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; 1.5 g fat; 50.8 g carbo; 2.5 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@ibm.net> on Sep 02, 1997
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”