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Title: Cocoa Rice Pudding
Categories: Diabetic Dessert Rice
Yield: 8 Sweet ones
| 1 1/2 | c | Cooked rice; |
| 1/4 | c | Cocoa; |
| 3 | tb | Granulated sugar replacement |
| 1 | ts | Vanilla extract; |
| 2 | Eggs; separated | |
| 1/8 | ts | Salt; |
| 1/4 | ts | Cream of tartar; |
Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.
Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 67 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master.
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