NANCY'S MOCK RICE PUDDING
3 eggs
1 cup heavy cream
1/4 cup water (see my update below)
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
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 350º for 60-75 minutes until top is nicely browned. 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.
Makes 4 large or 6 small servings
Do not freeze
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. I may just leave out the 1/4 cup water next time. Much of it ends up seeping out anyway. On the other hand, if you can't get liquid Splenda, you could cut the carbs a little by using 1/4 cup Da Vinci syrup and only 1/2 cup of granular Splenda. Here are the counts for that variation:
With 1/2 cup granular Splenda and 1/4 cup Da Vinci syrup:
Per 1/4 Recipe: 335 Calories; 28g Fat; 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 7g Net Carbs
Per 1/6 Recipe: 223 Calories; 19g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
UPDATE: I made another batch this morning and left out the 1/4 cup water. I don't see any liquid seeping out this time so I will leave out the water from now on.