Great Rice Pudding Recipe!!

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Rice Pudding Servings: 8Points per serving: 1.9 3 egg whites2 cups cooked white rice1/2 cup splenda -- granular2 cups skim milk1/2 teaspoon vanilla1/4 teaspoon ground cardamom Heat oven to 325º. Beat egg whites in ungreased 1 1/2-quart casserole. Stir in remaining ingredients. Bake uncovered 50 to 60 minutes, stirring after 30 minutes, until knife inserted halfway between center and edge comes out clean. Serve warm or cold. Immediately refrigerate any remaining pudding. Microwave Directions: Prepare as directed-except use 1 1/2-quart microwavable casserole and decrease skim milk to 1 1/2 cups. Elevate casserole on inverted microwave pie plate in microwave oven. Microwave uncovered on Medium 8 to 10 minutes, stirring every 3 minutes, just until creamy. (Pudding will continue to cook while standing.) Let stand uncovered on heatproof surface 10 minutes. Sprinkle with ground cinnamon if desired. Cover and refrigerate any remaining pudding. Per Serving: 95 Calories; trace Fat; 5g Protein; 16g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 53mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat. With 1/2 cup Golden Raisins or Regular Raisins:Per Serving: 122 Calories; trace Fat; 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 54mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.Points = 2.24 With 1/2 cup Craisins:Per Serving: 144 Calories; trace Fat (1.6% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 53mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat.Points = 2.68 With 1/2 cup Whole Cranberries:Per Serving: 98 Calories; trace Fat; 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 53mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat.Points = 1.96

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