Low-carb rice pudding

Name: Low-carb rice pudding
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 Servings
Ingredients: 1 orange (zest); 1 lemon (zest); 1 vanilla bean; 14 oz cottage cheese; 3 tbsp almond milk; 1 tbsp cinnamon; 1 tbsp stevia; orange peel for garnish; lemon peel for garnish

Based on 31 ratings

Team

Editors at Kitchen Stories

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

1	orange (zest)
1	lemon (zest)
1	vanilla bean
400 g	cottage cheese
3 tbsp	almond milk
1 tbsp	cinnamon
1 tbsp	stevia
	orange peel for garnish
	lemon peel for garnish

Metric

Imperial

Utensils

fine grater
cutting board
knife
rubber spatula
large mixing bowl
small mixing bowl

How-To Videos

Nutrition per serving

Cal
241

Protein
25 g

Fat
9 g

Carb
9 g

Step 1/3
- 1 orange (zest)
- 1 lemon (zest)
- 1 vanilla bean
- fine grater
- cutting board
- knife
Finely grate lemon and orange zest and split and scrape the vanilla bean.
Step 2/3
- 400 g cottage cheese
- 3 tbsp almond milk
- 1 tbsp cinnamon
- 1 tbsp stevia
- rubber spatula
- large mixing bowl
- small mixing bowl
Add almond milk to a small bowl and set aside. In a large bowl, combine cotton cheese, vanilla, orange zest, lemon zest, and cinnamon and mix until combined. Add almond milk, adding more if necessary to reach desired texture. Sweeten the rice pudding with stevia. Transfer bowl to refrigerator and let rest for approx. 30 min.
Step 3/3
- orange peel for garnish
- lemon peel for garnish
- fine grater
Garnish the pudding with additional orange or lemon peel, if desired. Enjoy!