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7/4/08 2:33 P

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Caramelized Baked Rice Pudding

Serves 4
1 (12 fluid ounce) can evaporated fat-free milk
1 egg, or equivalent in egg substitute
1/4 cup Splenda Granular
1 tsp. Vanilla extract
1 cup cooked rice
Hot water
1/2 cup reduced-calorie whipped topping
1/2 tsp. Ground cinnamon

Preheat oven to 350 degrees. Spray 4 (12 ounce) custard cups with
butter-flavored cooking spray. In a large bowl, combine evaporated milk, egg
Splenda, and vanilla extract. Add rice. Mix gently to combine. Evenly spoon
mixture into prepared custard cups. Place custard cups in a 9-by=9 inch cake
pan. Carefully pour hot water into pan to almost the height of the cups.
Bake for 30=35 minutes. Remove cups from cake pan and cool on a wire rack
for at least 10 minutes. When serving, top each with 2 tablespoons whipped
topping and sprinkle 1/8 tsp cinnamon over top of each.

Hints: 1. Usually 2/3 cup uncooked instant rice cooks to about 1 cup.
2. Good served warm or cold

Each serving equals:
HE: 3/4 fat-free milk, 1/2 bread, 1/4 protein, 1/4 slider, 6 optional calories (HE =
healthy exchanges weight loss choices)
150 calories, 2 gm fat, 9 gm protein, 24 gm carbohydrates, 138 mg sodium,
256 mg calcium, 1 gm fiber
Diabetic exchanges: 1 fat-free milk, 1 starch

Notes: tsp. = teaspoon, T. = Tablespoon, and carbs = carbohydrates
From Cooking with Splenda by JoAnna Lund

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