Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
551
Calories
12g
Protein
20g
Fat
76g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup cooked rice
- 1/4 cup cocoa
- 3 tbsp granulated sugar replacement
- 1 tsp vanilla extract
- 2 eggs, separated
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- =
Directions
1
Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. Baking dish. Bake at 350 °F for 15 or 20 minutes or until pudding is set. Food exchanges per serving: 2/3 bread exchange + ½ fat exchange; cal: 67
Recipe sourced from
fandom