Rice Pudding – For Diabetics

1/2 cup egg substitute
2 cups fat-free milk
1/2 cup SPLENDA® Granular
1/2 cup dark raisins
1 1/2 cups cooked white rice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

1. Preheat oven to 325°F.
2. In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, cooked rice, vanilla and salt. Mix well.
3. Add cinnamon and nutmeg.
4. Pour into a 10 x 6-inch glass-baking dish. Bake for 25 minutes.
5. Sprinkle with cinnamon and stir.
6. Continue baking for an additional 40 minutes or until knife inserted halfway between edge and center comes out clean.

Makes 6 servings.

Nutrients Per Serving:
Serving Size 6 ounces (170 g)
Calories 170, Carbohydrates 30 g, Protein 9 g, Dietary Fiber 1 g, Total Fat 2 g, Saturated Fat 0.5 g,
Cholesterol 2 mg, Sodium 300 mg