290 calories, 4g fat, 244mg sodium, 55g carbs, 4g fiber, 9g sugars, 12g protein
The recipe: "300 under 300", pages 50 - 51
I actually made this recipe the other night for dessert, even though it is technically meant to be a breakfast recipe. I love rice pudding, and anytime I have leftover rice from dinner, I usually end up making rice pudding out of it. Normally, I follow a simple recipe I adapted from one of my Weight Watchers cookbooks, but I saw this recipe in the "300 under 300" book and decided to give it a shot.
It ended up tasting very similar to the recipe I make, only this one has more ingredients and is more complicated to make. Plus, the one I make only has six points+ for a cup, vs. 8 points+ for the HG recipe. I will most likely stick to my usual one from now on, but this one was delicious, as well.
This rice pudding came out nice and creamy, with the perfect amount of cinnamon. A cup of rice pudding is a really nice serving size, and would be a filling breakfast if paired with a banana or other fruit. I actually ended up doing just that, and ate the second serving for breakfast this morning along with a banana. I was satisfied enough to where all I needed for a morning snack was a small pear to tide me over until lunch. Pretty good! I still don't like the fact that it is 8 points for a serving, though, which caused my points for the day to get messed up (usually I only have about four or five points for breakfast).
Here is my own rice pudding recipe for 6 points+ if you are interested:
4.5g fat, 42g carbs, 4.5g protein, 2g fiber
1 cup cooked brown rice
1 cup Unsweetened Vanilla Almond Breeze
1 packet Splenda
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon almond extract
Combine the rice, Almond Breeze, and salt in a medium saucepan; bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Let the mixture cool to room temperature about 30 minutes.
Stir in the Splenda, vanilla, cinnamon, and almond extract. Enjoy!