1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement
1 ts Vanilla extract;
2 Eggs; separated
1/8 ts Salt;
1/4 ts Cream of tartar;
Combine cooked rice, cocoa, sugar replacement, vanilla
and egg yolks in mixing bowl. Stir to blend
completely. Beat egg whites with salt and cream of
tartar into stiff peaks. Gently fold eggs whites into
cocoa mixture. Pour into a greased 1-qt. baking dish.
Bake at 350 degrees for 15 or 20 minutes or until
pudding is set.
Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2
FAT EXCHANGE; CAL: 67 Source: The Diabetic Chocolate
Cookbook by Mary Jane Finsand Brought to you and
yours via Nancy O'Brion and her Meal Master.
