Ingredients
- 1/4 cup sugar
- 2 cup fat-free milk
- 1/4 tsp table salt
- 3/4 cup fat-free egg substitute
- 2 tsp lemon zest
- 1 1/2 cup cooked brown rice
- 2 cup blueberries
Directions
- Combine sugar, milk and salt in a medium pot; bring to a simmer.
- Place egg substitute into a bowl and add 1/2 cup of the milk mixture to
the eggs; beat to warm up egg mixture. Add to pot with remaining milk
mixture. Cook over low heat, stirring constantly, until mixture is the
consistency of pancake batter, about 7 to 8 minutes.
- Stir in zest and rice. Cook over low heat to warm, about 5 minutes. Remove
from heat and divide among 4 bowls. Top each with 1/2 cup of blueberries.
Yields about 1 1/4 cups per serving.
Serves | 4
POINTS per serving | 5
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