1. Preheat oven to 375 F. Spray 2 quart ovenproof dish. 2. Whisk together egg substitute and egg whites in large bowl. In separate bowl, mix cocoa with fructose; add to eggs. Continue beating until incorporated. Mix in milk. Stir in rice, cinnamon, salt, and vanilla. 3. Pour rice mixture into prepared baking dish. 4. Place in a pan, larger than bowl on middle rack in oven. Position dish in pan, and fill pan with hot water reaching two-thirds up sides of dish. Bake pudding, uncovered, 1 hour or until custard is set and knife when inserted in custard, comes out clean. Stir once or twice during cooking. 5. Cool. Spoon custard into small dessert cups. Serve with whipped topping, if desired. Serves up to 4. EACH 186 cals, 1g fat (5% cff) Posted to fatfree digest by "Ross, Lynne"
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|Serving Size: 1 Serving (1671g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 96 (10%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.8mg||6 %|
|Sodium 1184mg||41 %|
|Potassium 3227.9mg||85 %|
|Total Carbohydrate 150.1g||44 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 130.5g|
|Protein 93.2g||133 %|
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Calories per serving: 974
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