Best Mock Rice Puddinglow Fat Low Carb Recipes

Low Carb Nearly Rice Pudding image

Provided by Mercy

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup Splenda sugar substitute
1 teaspoon vanilla extract
ground cinnamon

Steps:

Combine all ingredients together in a blender and blend until almost smooth.
Pour into six 6-ounce custard cups (ramikins) and sprinkle each with cinnamon.
Place the cups in a baking dish and pour hot water in the pan around the cups to reach 1 inch up sides of custard cups.
Bake at 350°F for 35 minutes.
Serve warm or chilled.

Nutrition Facts : Calories 190.8, Fat 14.9, SaturatedFat 8.2, Cholesterol 139.7, Sodium 175.2, Carbohydrate 6.7, Sugar 5, Protein 7.6

No Sugar, No Fat 5-minute Rice Pudding image

Provided by dgpat

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 package sugar-free instant vanilla pudding mix
2 cups cold milk
1 -2 cup cooked rice (about white, brown - whatever)
1 cup raisins, about (or more, I soak mine in hot water for about 15 minutes to soften them)
cinnamon

Steps:

Make pudding according to directions- except stop when it is just starting to get firm.
(Maybe a minute or so into the two the directions say) Add rice, raisins, cinnamon and stir well.
Refrigerate until cool.

Nutrition Facts : Calories 270.4, Fat 4.8, SaturatedFat 2.8, Cholesterol 17.1, Sodium 358.2, Carbohydrate 53.2, Fiber 1.6, Sugar 21.5, Protein 6.3

Low Fat Rice Pudding image

Provided by Country Cookin Mama

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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
1 teaspoon vanilla
1 teaspoon cinnamon

Steps:

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!