Low-carb rice pudding
Difficulty
Easy 👌15
min.
Preparation
0
min.
Baking
30
min.
Resting
Ingredients
| 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
Nutrition per serving
Cal
241
241
Protein
25 g
25 g
Fat
9 g
9 g
Carb
9 g
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!
in Berlin