*To make this a Core recipe, substitute Splenda® for the sugar.




POINTS® Value |  5
Servings | 4
Preparation Time | 10 min
Cooking Time | 15 min
Level of Difficulty | Easy

Who says you can't start the day with dessert? Our rice pudding is such a nutritious and delicious treat, you should feel free to eat it anytime.

1/4 cup sugar
2 cup fat-free skim milk
1/4 tsp table salt
3/4 cup fat-free egg substitute
2 tsp lemon zest
1 1/2 cup cooked brown rice
2 cup blueberries

Instructions


1. Combine sugar, milk and salt in a medium pot over medium-high heat; bring to a simmer.
2. Place egg substitute in a bowl and add 1/2 cup of milk mixture to eggs; beat to warm up egg mixture. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7 to 8 minutes.
3. Stir in zest and rice; cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls; top each with 1/2 cup of blueberries. Yields about 1 1/4 cups per serving.







-- Edited by Colette at 15:05, 2006-03-17