Tuesday, July 13, 2010

Healthy "Rice" Pudding



I make Cauliflower Rice and Cauliflower Risotto all the time. As I walked through the grocery store, I saw rice pudding...HMMMMM, perfect! I know it sounds weird, but cauliflower sucks up whatever flavor you add to it. I did a little "google" search and adapted this recipe from Low Carb Luxury website...so other people do this too! I'm not crazy:)

1/2 cup finely grated (riced) RAW cauliflower
1/4 cup Just Like Brown Sugar (or erythritol)
1 tsp stevia glycerite
4 oz cream cheese or coconut cream
2 egg yolks
1/2 cup coconut milk (or Heavy Cream)
1/2 cup unsweetened almond milk
1 tsp vanilla extract
1/2 tsp cinnamon

Prepare the Cauliflower by placing it in a food processor and pulsing until small, rice-like pieces. Place in a microwave-safe bowl and add 1/4 cup coconut milk with sweetener, extracts, cinnamon. Heat in microwave for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of coconut milk; set aside. Pour remainder of coconut milk and almond milk 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 rethicken. Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours. Serve and enjoy! Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
STORE Brand = 179 calories, 33 carbs, 1 fiber
"Healthified" = 155 calories, 1.5 carbs, trace fiber

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