(LOW CARB) MOCK RICE PUDDING

Learn how to make a mock rice pudding!


Rice pudding without the rice? Yes, please. We suggest adding even more cinnamon since it's packed with a mineral called chromium, which aids in metabolizing carbohydrates.

Ingredients:

  • 3 eggs 
  • 1 cup heavy cream 
  • 3/4 cup granular Splenda or equivalent liquid Splenda 
  • 2 teaspoons vanilla 
  • 1/2 teaspoon blackstrap molasses
  • 1/2 teaspoon cinnamon 
  • 1 cup full fat cottage cheese

How it's made:

Whisk all of the ingredients except the cottage cheese in a medium bowl until well blended. Stir in the cottage cheese. Pour into a greased 1 1/2-quart casserole and bake at 350ยบ for 60-75 minutes until top is nicely browned and a knife inserted into the center comes out clean. Mine took 75 minutes to get done to my liking. I also gently stirred mine after 40 minutes so that the cottage cheese wouldn't settle on the bottom. I'm not sure if that made a difference or not because the pudding puffs up quite high as it bakes and then settles as it cools. Serve warm or cold.Makes 4 large or 6 small servingsDo not freeze!



* This isn't included in the counts but it adds a nice flavor. It only adds 2 carbs to the whole batch or about 1/2 carb more per serving.

With granular Splenda: 
Per 1/4 Recipe: 340 Calories; 28g Fat; 12g Protein; 9g Carbohydrate; trace Dietary Fiber; 9g Net Carbs 
Per 1/6 Recipe: 227 Calories; 19g Fat; 8g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs

With liquid Splenda: 
Per 1/4 Recipe: 322 Calories; 28g Fat; 12g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs 
Per 1/6 Recipe: 215 Calories; 19g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs


If you like our recipes, be sure to stay tuned on our Facebook page where we publish only the best recipes daily! To go to our page, click here!