Low-carb rice pudding

Name: Low-carb rice pudding
Prep time: 900 s
Total time: 900 s
Yield: 2 Servings
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

Based on 23 ratings

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

How-To Videos

Utensils

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

Nutrition per serving

Cal
241

Protein
25g

Fat
9g

Carb
9g

Step 1/3

Finely grate lemon and orange zest and split and scrape the vanilla bean.

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

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.

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.