Cranberry Raisin Rice And Cereal Pudding Recipe




 Cooked rice2 Cup (32 tbs)
 Non stick spray/Butter1
 Cooked 6 grain cereal3 Tablespoon
 Golden raisins25
 Dried cranberries15
 Low fat milk/Whole milk1 1⁄2 Cup (24 tbs)
 Granulated fructose/5 packets of sweet n low2 Tablespoon
 Egg substitute/3 eggs, lightly beaten3⁄4 Cup (12 tbs), beaten
 Vanilla extract1 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon


Preheat oven to 350°.
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.
Set aside.
In a bowl, mix together the milk, fructose, egg substitute, vanilla, and cinnamon.
Pour into rice and cereal mixture.
Mix thoroughly.
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.