Walnut-Raisin Pudding

[quicklook-recipe prep_time=”12 min” cook_time=”30 min” serves=”4″ details=”” ]

Puddings need eggs to help them set. However, you can limit the yolks to one and use more high-protein whites. Bake the pudding in a water bath, or bain-marie, to keep it from cooking too fast and curdling. Adding rice, fruit, nuts or bread increases flavor and vitamins.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/2 cup orange juice
• 1 egg yolk
• 1 teaspoon honey
• 1 teaspoon vanilla extract
• 2/3 cup cooked rice

[/ingredients-left]
[ingredients-right]

• 1/4 cup raisins
• 1/4 cup chopped walnuts, toasted
• 3 egg whites
• vegetable oil cooking spray

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”42 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Preheat oven to 325°F. In a large mixing bowl, mix the orange juice with the egg yolk, honey and vanilla extract. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Stir in the cooked rice, raisins and toasted walnuts. In another bowl, whip the egg whites until soft peaks form, then carefully fold into the mixture with a large metal spoon. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Place custard dishes in a 13 x 9 x 2-inch baking pan and carefully add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to 35 minutes or until just set.[/step-item] [/step-list-wrapper]

TIP: Check the water in the bain-marie during cooking, and fill up as necessary to prevent it from boiling away.

[nutrition-info calories=”162″ calories_fat=”” fat=”5g” sat_fat=”1g” choles=”53mg” sodium=”46mg” carbs=”24g” sugars=”” protein=”6g” fiber=”1g”]

[/nutrition-info]

Originally Published in Reader's Digest