Rice Pudding (made with Splenda)

By Hklbrries

Ingredients

• 1/2 cup egg substitute
• 2 cups nonfat milk
• 1/2 cup Splenda Granular
• 1/2 cup dark raisins
• 1 1/2 cups cooked white rice
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg

Details

Servings 6

Preparation

Step 1

Preheat oven to 325 F.

In a large bowl, combine egg substitute, nonfat milk, Splenda Granular, raisins, cooked rice, vanilla and salt. Mix well.

Add cinnamon and nutmeg.

Pour into a 10-by-6-inch glass baking dish. Bake for 25 minutes. Sprinkle with cinnamon and stir.

Continue baking for an additional 40 minutes or until knife inserted halfway between edge and center comes out clean.