Low Carb Nearly Rice Pudding
3
People talking
The homey comfort of rice pudding without all the carbs!
- Ready In:
- 45mins
- Serves:
- Units:
3
People talking
ingredients
- 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
directions
- 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.
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I don't know what I did wrong as there's not much to do but it actually had 'water' in it when it was done baking and I had to throw it out. I did put a little in each cut but it also cooked it a few minutes more. Would not try again.Reply
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For being very low carbs this was yummy! I think I will play around with the ingredients to make it a little more homey for my folks. I will add a small amount of cooked rice. I also used erythritol which is a no carb/no calorie sweetener and some sugar to offset the cooling effect of the sweetener. We aren't fans of Splenda. I'll keep tweaking it to make it perfect for us. It will raise the carb levels a little, but I'll pair it with lower carb food to stay in line. Thanks for sharing this great and creative recipe!Reply
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10 STARS! This really does taste like rice pudding and even the texture is close! Now I can have my favorite comfort food dessert more often! I added a bit of nutmeg with the cinnamon. Very easy to make and even easier to eat! :)1Reply
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The homey comfort of rice pudding without all the carbs!
