Rice Pudding-Splenda

[Southern Belle 2067]

1/2 cup egg substitute
2 cups nonfat milk
1/2 cups splenda
1/2 cup raisins
1-1/2 cups cooked white rice
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


Preheat oven to 325*F. In a large bowl, combine egg substitute, milk, splenda, raisins. cooked rice, vanilla and salt. Mix well. Blend cinnamon and nutmeg in small bowl.

Pour rice mixture into 9X9-in. glass baking dish. Bake 25 minutes. Remove from oven. Sprinkle top with cinnamon, nutmeg mixture; return to oven and bake 40 minutes.

This is a really a good comfort food especially on a cold winters night, but we like any time of the year.

[Earthmom]

It is nice of you to try and put recipes for diabetics on here, but if I ate any of your recipes, my blood sugar would go through the roof. It is not the sugar we eat, it is the carbs. You say your husband is diabetic, I hope he has good medical people that he sees alot. Rice is probably the worst thing we could eat. Splenda is a good product we use, but you need to check into the carbs you are using.

[Kitchen Witch]

Earthmom - sometimes you can't blame the poster of recipes. Although I do not have diabetes, I completely understand what you are saying and I agree with you. The unfortunate thing is, most of the diabetics I know cannot give up sweets and carbs. Many of them developed diabetes because of their eating habits and they just cannot or will not change them. We all know that diabetics are supposed to follow stricter diets than what they are used to having. But too many of them prefer to eat the old way - and they think if they just substitute a sugar substitute for regular sugar they are helping themselves. Some people you just cannot change.