This recipe is featured in "Low-Carbing Among Friends - Volume 3" on page 304.

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

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 350 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 servings
Do 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

My friend, Nancy, tweaked the Breadless Pudding recipe a little and came up with some yummy "rice" pudding. The more times I make this recipe, the better I like it. It's actually better than real rice pudding. You can double the recipe and bake it in a 3-quart casserole. I do recommend gently stirring the outside cooked parts into the center about halfway through the baking time. You may need to add 5-10 minutes to the baking time. I like this best cold but it's still very nice warm.

UPDATE 1/26/13: I made this yesterday and this time I didn't stir it halfway through the baking time like I usually do. Although it was fine, I prefer the texture when it has been stirred to redistribute the cottage cheese. This time the top formed a bit of a dry crust which I wasn't crazy about. I don't get that when I stir it during the baking. I should mention though that stirring it causes the top to look rather messy so I sometimes sprinkle it with a little cinnamon/Splenda mixture after I stir it.

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