85: Rice Pudding; Source: E-Cookbooks
Directions:
Rice Pudding
1/2 cup finely grated (riced) RAW cauliflower
1/2 cup Splenda?
1/4 cup Brown Sugar Twin?
4 oz. cream cheese
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower. Heat in microwave
for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of cream; set aside.
Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring
constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to
rethinking.
Pour into 4 small ramekins or pudding dishes and refrigerate 1?3 hours. Serve and enjoy!
Makes 4 servings. 5 net grams of carbohydrate per serving.
Rice Pudding 28
