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Tuesday, November 8, 2011

Low Carb Rice Pudding

So I have been torturing myself making a whole array of sweet and delicious treats as of late. To protect myself from falling off the deep end into a sugar induced coma, I ship them out each day with my hubby on his way to work, and I let him and his crew be my taste testers.

I could probably just stop making stuff and not make myself drool all day, but the bottom line is that I like making, baking and creating. It offers me a sense of comfort and order in my sometimes topsy, turvy life as a stay at home Mom.

It's something I get, I understand and for the most part something I can contro!  Unlike the two little monkey's I gave birth to, that love to climb anything and everything that has the potential to make my heart stop....

Every. Five. Seconds.

I also swear my daughter can set the Worlds record for the amount of times she can say "Mom" in a minute. I remember when she first said these sweet words my heart melted a little. But now after the hundred million time she has uttered it today, I'm all like..

"WHAT DO YOU WANT!"

So I continue to make stuff, but I restrain myself from eating it six days out of the seven days of the week...and soooooooooo enter in Cauliflower.....

Yes, cauliflower.....I'm serious.



It is such a versatile vegetable and has the capacity to almost morph into any type of food from rice, pizza crust and mashed like potatoes. It absorbs flavors intensely and to boot is a low carb veggie that I can use in a lot of recipes...like this one.

Low Carb Pudding, minus the rice and add in the cauliflower.

Sounds gross I know, but try it, then tell me it isn't awesome.

This is what you will need:

  • 2 Cups of riced cauliflower 
  • 1 Cup of Heavy Cream
  • 3/4 Cup of water
  • 1 Tbsp. vanilla extract (adjust to taste, I like A LOT of vanilla)
  • 1 Tbsp. Sugar free/fat free Vanilla Pudding mix
  • 1 tsp. Cinnamon ( Add more if you like)
  • 12-13 Drops liquid sweetener (You can use packets of sweetener, but be sure to count those carbs they add in)
If your not sure what riced cauliflower is, it is simply cauliflower that is shredded in a food processor or shredded using a grater. The end result will leave you with cauliflower that resembles something close to rice.





This is what you need to do.....
  1. Microwave the riced cauliflower in a small covered bowl for about four minutes.
  2. In a medium saucepan Cream, water, vanilla extract, vanilla pudding, cinnamon & sweetener.
  3. Whisk to combine and heat on low to medium.
  4. After Cauliflower is finished in microwave add to mixture in saucepan.
  5. Cook on low to medium heat for about 15-20 minutes. This step is to break down the cauliflower more and for it to absorb all the flavor.
  6. Let it cool. 
  7. Serve in small bowls.
You can sprinkle a touch of cinnamon on top or even dress it up with a dollop of fresh whipped cream!


As the remaining mixture sits, it will absorb ALL the flavor to the point that you will not be able to taste any of the cauliflower at all...It's good trust me!

I hope you enjoyed this. If you have any questions or just want to say hello, please feel free to leave a comment below!!