Cauliflower Rice Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup Milk, SO Delicious® Coconut Milk, unsweetened, 1 cup serving 0.25 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites 1 tsp Vanilla Extract 2 serving swerve sweetner 10x 1 teaspoon (5 g erythritol) (by DREAMWEAVER1637) 1.5 tbsp Cinnamon, ground 2 serving Taylor Farms cauliflower pearls (by PARROTHEAD71)
1. Add 6 oz of the frozen cauliflower rice and all of the milk to a sauce pan and simmer on medium heat.
2. Add cinnamon, Swerve, nutmeg, vanilla and egg whites to cauliflower a little at a time and bring to a simmer.
3. Add 6oz more cauliflower rice and stir until thickened, then cover and allow the pudding to thicken until desired consistency.
4. TIP: this rice pudding gets even better when refrigerated overnight. Also, nutmeg can be substituted for cinnamon if desired with no carb adjustment.
Serving Size: 1/2 of the recipe
2. Add cinnamon, Swerve, nutmeg, vanilla and egg whites to cauliflower a little at a time and bring to a simmer.
3. Add 6oz more cauliflower rice and stir until thickened, then cover and allow the pudding to thicken until desired consistency.
4. TIP: this rice pudding gets even better when refrigerated overnight. Also, nutmeg can be substituted for cinnamon if desired with no carb adjustment.
Serving Size: 1/2 of the recipe
Nutritional Info Amount Per Serving
- Calories: 81.9
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 76.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 5.3 g
- Protein: 5.7 g
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