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Receta Eggbeater Rice Custard
by CookEatShare Cookbook

Eggbeater Rice Custard
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Ingredientes

  • 2 c. skim lowfat milk
  • 3 pkg. Sweet 'n Low
  • 2 tbsp. corn oil butter
  • 1/2 c. Eggbeaters
  • 1 c. cooked rice
  • 1/2 c. raisins
  • 1 teaspoon vanilla extract
  • Nutmeg

Direcciones

  1. Scald lowfat milk, add in sugar and butter. Stir till blended. Add in to Eggbeaters, stirring with whisk. Stir in rice, raisins and vanilla extract. Pour into 6-8 custard c. and sprinkle with nutmeg. Place c. in pan of water 1 inch deep. Bake at 350 degrees for 25-30 min till knife inserted in center of custard comes out clean.
  2. Also can pour into 1 qt baking dish, set in pan of water 1 inch deep. Bake 45-60 min.