3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese, full fat small curd
1/2 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon vanilla
1/4 teaspoon cinnamon
Beat all of the ingredients with a mixer until as smooth as possible. There will still be some lumps of cottage cheese. Pour into a buttered 8x8" baking dish. If desired, sprinkle some additional cinnamon on top. Bake at 350º for about 1 hour or until the top is nicely browned.
Makes 6-8 servings
Do not freeze
With granular Splenda:
Per 1/6 Recipe: 186 Calories; 15g Fat; 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 140 Calories; 11g Fat; 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per 1/6 Recipe: 178 Calories; 15g Fat; 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 134 Calories; 11g Fat; 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
The texture is supposed to be like real bread pudding, but I thought it was a bit more like rice pudding or maybe a combination of the two. This is basically a custard with cottage cheese added for texture. It tastes pretty good.
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