| 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
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