Low Carb *Rice* Pudding

Tuesday, March 26, 2013
I got an email from my friend Beth this week. She is a fellow low-carb eater who has the most wonderful success story and she inspires me. Seems her Mom has recently found a cherished family recipe for her Swedish Grandpa's FAMOUS Rice Pudding. Beth wondered what we could do to bring down the carbs so she could again enjoy this wonderful treat.


I LOVE rice pudding and lived most of my life not knowing that. My Mom didn't make it, but years ago when I lived in Minnesota I had the pleasure of knowing Bertha -- a 90+ year old dear saint who taught me how to make it.

Well, this is going to be a challenge but one that would reward not only my friend but me too.

I did a little research and peeked at a couple low carb version of rice pudding -- most left me a little discouraged. The custard ingredients was going to be a cinch since it is basically low-carb already - the trick was going to be the rice. In most of the recipes I saw the rice had been replaced with CAULIFLOWER. Okay, no hating please BUT the thought of a sweetened dish with cauliflower did not appeal to me in any way.
Then I was struck with a thought -- COTTAGE CHEESE. Beth, like me is a cottage cheese liker -- in fact I credit her with the invention of *my favorite breakfast*. Would cottage cheese actually mock the texture of rice in the pudding? - well, I had to give it a try.

Not only did it, it was (to me) PERFECT. I am hoping Beth thinks so too and it brings back lots of memories of her Grandpa's rice pudding. Guess what I had for breakfast this morning?

Low Carb *Rice* Pudding

3 large eggs
1/2 c granulated sweetener (I used Xylitol*)
1 tsp cinnamon
1/4 tsp ground nutmeg plus sprinkling on top
1/4 tsp salt
3/4 c heavy cream
3/4 c unsweetened almond milk
1-1/4 c full fat Cottage Cheese

Preheat oven to 350°F. Combine all ingredients except cottage cheese and whisk until smooth. Fold in cottage cheese. Pour into six 6-ounce ramekins and sprinkle each with nutmeg. Place the ramekins in a large baking dish and pour boiling water in the dish to level of 1-inch up sides of ramekins. Bake for 35-40 minutes. Serve warm or chilled with whipped cream. Serves 6.

Each serving: calories 172, carbs 1.97g, fiber 0.4g = net carbs 1.57g 

Xylitol is a sugar alcohol and the *carbs* are not counted into the totals.
 
THANK-YOU Bethie for trusting me with your family treasure!!


7 comments:

  1. So interesting sounding! I can't imagine subbing cauliflower in a rice pudding recipe.:( Will have to try this recipe soon. Thanks for sharing!

  1. mariamac10 said...:

    I love, love rice pudding. I'm with you on the cauliflower thing. I will be trying this soon!

  1. FABBY'S LIVING said...:

    Oh wow! I need to try this recipe, can't even imagine! I don't any carbs and that's how I keep my weight down and enjoy life and shopping for cloths, lol.. Thanks for sharing, have a nice week.
    FABBY

  1. Shug said...:

    I have seriously been cutting carbs and counting calories for about 2 weeks now. I am down about 10 pounds, but it sure seems like this is going to be a long journey. Thanks for sharing this recipe...

  1. How wonderful! The cauliflower idea is a bit disturbing, I agree. But I do love custard and rice pudding.
    Another recipe to pin. Thank you!

  1. hungup1984 said...:

    Thanks so much for this recipe! Happy Holidays!

  1. hungup1984 said...:

    Thanks so much for the recipe! Happy Holidays!

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