Serves: 8
Total Calories: 264
Heat oven to 325°. Beat egg whites and egg in ungreased 1 1/2-quart casserole. Stir in remaining ingredients. Bake uncovered 50 to 60 minutes, stirring after 30 minutes, until knife inserted halfway between center and edge comes out clean. Serve warm or cold. Immediately refrigerate any remaining pudding.
1 Serving: Calories 170 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 30mg Sodium 245mg Carbohydrate 36g (Dietary Fiber 1g) Protein 5g.
Microwave Directions: Prepare as directed--except use 1 1/2-quart microwavable casserole and decrease skim milk to 1 1/2 cups. Elevate casserole on inverted microwave pie plate in microwave oven. Microwave uncovered on Medium 8 to 10 minutes, stirring every 3 minutes, just until creamy. (Pudding will continue to cook while standing.) Let stand uncovered on heatproof surface 10 minutes. Sprinkle with ground cinnamon if desired. Cover and refrigerate any remaining pudding.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice Pudding recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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