Okay…so it’s not rice by ANY stretch of the imagination. But it’s for sure pudding!
I love the flavor of a gorgeous rice pudding, but those white carbs will gettcha quick. I got this idea from a message board (thank you McNee) and added a touch or two of my own. It has all the flavors of the traditional and even the “feel” of rice (if you close your eyes and imagine a little bit). Add a little unflavored protein powder for the perfect excuse to eat dessert for breakfast or lunch.
Even if you don’t love cottage cheese, this may convince you of it’s awesomeness!
Kristina has a great idea…I’ll be trying this asap! “ … since it’s fall now I was inspired to change up this recipe a bit. I used about 1/2 a small box of butterscotch pudding (instead of the vanilla) and I added 3 Tbs. of Pumpkin puree, and substituted pumpkin pie spice for the cinnamon. I also added a bit more splenda. OMG!! Awesome. Like a pumpkin pie.”
One (4-serving size) pkg sugar-free Instant Vanilla pudding mix
1 3/4 cups milk
One 16-ounce container small curd cottage cheese
1/2 cup sweetened whipped cream OR Cool Whip
2-3 tablespoons Splenda – if desired
1/2 cup raisins
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
In a large bowl whisk together the pudding mix and milk until thickened. Fold in the cottage cheese, whipped cream, Splenda, if using, raisins, vanilla, cinnamon, and nutmeg. Cover and chill for at least two hours.
I changed my mind on letting it sit! I love this as soon as it’s made and the next day…after that it’s good, but not AS good. Also, the raisins get too soft for me. I like them CHEWY! So from now on I will make it without the raisins and add them fresh to each serving. (After how many years of making this did I finally figure that out?)
Makes approx six 1/2-cup servings.
Per Serving: Calories 105; Protein 3 g; Fat 3 g; NET Carbs 17 g; Sugar 8 g; Sodium 236 mg