Cranberry Raisin Rice And Cereal Pudding
|Cooked rice||2 Cup (32 tbs)|
|Non stick spray/Butter||1|
|Cooked 6 grain cereal||3 Tablespoon|
|Low fat milk/Whole milk||1 1⁄2 Cup (24 tbs)|
|Granulated fructose/5 packets of sweet n low||2 Tablespoon|
|Egg substitute/3 eggs, lightly beaten||3⁄4 Cup (12 tbs), beaten|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Preheat oven to 350Â°.
Butter or oil spray an 8 x 8 x 2-inch baking dish or use a nonstick baking pan.
In a large bowl, mix together the cooked rice and cereal.
Stir in the raisins and cranberries.
In a bowl, mix together the milk, fructose, egg substitute, vanilla, and cinnamon.
Pour into rice and cereal mixture.
Do a taste test.
Add a little more sweetener if needed.
Pour the pudding mixture into the baking dish and sprinkle the nutmeg on top.
Place dish in a larger pan containing an inch of water.
Place in center of oven and bake for 45 to 60 minutes, or until knife inserted in center comes out clean.
When set, remove from oven.
Custard will set further as it cools.