Free Recipe Baked Chocolate Rice Pudding
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Baked Chocolate Rice Pudding Recipe
Nonstick cooking spray;
-butter flavored
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
Baked Chocolate Rice Pudding Preparation
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) Recipe adapted by Grunes from her recent book: Skinny Chocolate: over 100 Sinfully Delicious-Yet Low-Fat-Recipes for Cakes, Cookies, Savories, and Chocoholic Treats by Phyllis Magida, Barbara Grunes (1994: Surrey Books; ISBN: 0940625806 Paper) Barbara says: Here is one of my most satisfying chocolate desserts. It is an updated version of a classic comfort food, and it is a perfect ending to a meal… Ingredients: Dutch cocoa, a cocoa processed with an alkaline ingredient which gives it a darker appearance and more chocolately flavor than regular cocoa. It contains substantially fewer calories and grams of fat than regular chocolate. Fructose or fruit sugar is contained in regular table sugar but is much sweeter so when it is used alone, a much smaller amount is needed. …I have reduced the amount of sugar in this recipe by one-third, and it still tastes wonderful. (Fruit sugar is available in most supermarkets in the baking or diet section.) Real egg substitute instead of an egg in this recipe, thus further contributing to the reduction of calories and fat and cholesterol. See Smart Chocolate monthly at www.mysupermarket.com/Netcenters/Baking/SmartChocolate/ Recipe by: Barbara Grunes” Skinny Chocolate Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 06, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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