Saturday, December 29, 2007


Low Fat Rice Pudding Made with skim milk and Splenda, this rice pudding is guilt free!

4 servings
25 min 5 min prep
1 1/2 cups cooked long-grain rice
2 cups skim milk, divided
1/2 cup Splenda sugar substitute
1 large egg, beaten
2/3 cup raisins (soak in rum first, if preferred)
1 teaspoon vanilla
1 teaspoon cinnamon

Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
Add Vanilla and Cinnamon.
Serve warm or chilled.
Good with a dallop of lite cool whip!

Nutrition Facts
Calculated for 1 serving (220g) Recipe makes 4 servings
The following items or measurements are not included below:
1/2 cup Splenda sugar substitute

Calories 222 Calories from Fat 16 (7%)

Amount Per Serving (%DV)
Total Fat 1.9g, (2%), Saturated Fat 0.7g (3%), Polyunsat. Fat (0.2g), Monounsat. Fat 0.6g, Trans Fat 0.0g, Cholesterol 55mg (18%), Sodium 93mg (3%), Potassium 446mg (12%), Total Carbohydrate 43.4g (14%), Dietary Fiber 1.4g (5%), Sugars 14.6g, Protein 8.8g (17%), Vitamin A 312mcg (6%), Vitamin B6 0.2mg (9%), Vitamin B12 0.7mcg (11%), Vitamin C 2mg (3%), Vitamin E 0mcg (1%), Calcium 207mg (20%), Magnesium 36mg (9%), Iron 1mg (9%), Alcohol 0.4g, Caffeine 0.0mg

1 comment:

Natasha said...

Hi Junebugg!
I checked out both your blogs, and I'd like to compliment you on them. I'm going to try out this recipe soon! I'd like you to visit, and perhaps think, of joining us at, a site for 50+ women who live passionately, learn new things, live through new experiences, possess a strong enduring spirit, embrace transitions and change with the times! You fit the bill! Do join us!