LOW FAT RECIPE : FAT-FREE RICE PUDDING

LOW FAT RECIPE : FAT-FREE RICE PUDDING

Instructions:

Fat-Free Rice Pudding

1 quart skim milk
1/3 cup (heaping) rice
6-8 tablespoons granulated sugar
1 teaspoon vanilla extract
Dash of salt

Cook uncovered and simmer for 40 minutes. Pour it into a container, cover and let sit at room temperature for a couple of hours. Sprinkle with cinnamon to taste. This thickens as it sits. Refrigerate, although it's never as good as at room temperature. (Also, when cooking, you will need to skim the skin that forms on top.)

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LOW FAT RECIPE: BLUEBERRY BREAD PUDDING

LOW FAT RECIPE: BLUEBERRY BREAD PUDDING

Instructions:

Blueberry Bread Pudding8 white bread slices
1 cup blueberries
2 cups skim milk
1 cup Egg Beaters

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RECIPE :CHOCO-LICIOUS BREAD PUDDING MUFFINS

RECIPE  CHOCO-LICIOUS BREAD PUDDING MUFFINS

Instructions:
Choco-licious Bread Pudding Muffins

Source: Tracy Noerper, Southeast United Dairy Industry Association

1 3/4 cups milk
3 large eggs, beaten
2/3 cup granulated sugar
1 teaspoon vanilla extract
6 cups cubed (1/2-inch) cinnamon swirl bread
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a medium bowl, combine milk, eggs, sugar and vanilla; mix well. Stir in bread cubes and chocolate chips; mix well. Let stand at room temperature 10 minutes.

Spoon mixture into 12 paper-lined muffin cups. Bake for 30 minutes or until puffed and set. Serve warm, at room temperature or chilled.

The snacks may be cooled, placed in an air-tight container and frozen up to one month before serving.

Makes 12 muffins.

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