Blueberry Breakfast Rice Pudding

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

1. Combine sugar, milk and salt in a medium pot; bring to a simmer.
2. 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.
3. 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

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse