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Rice Pudding
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1/2 cup finely grated (riced) RAW cauliflower
1/2 cup Splenda
1/4 cup Brown Sugar Twin
4 oz. cream cheese
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower. Heat in microwave for 1-1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of cream; set aside. Pour remainder of cream 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
5 carbs per serving.
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