Mock Rice Pudding

NANCY'S MOCK RICE PUDDING
3 eggs
1 cup heavy cream
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
1/2 teaspoon blackstrap molasses, optional *
1/2 teaspoon cinnamon
1 cup full fat cottage cheese, small or large curd

Whisk all of the ingredients except the cottage cheese in a medium bowl until well blended. Stir in the cottage cheese. Pour into a greased 1 1/2-quart casserole and bake at 350º for 60-75 minutes until top is nicely browned and a knife inserted into the center comes out clean. The pudding puffs up quite high as it bakes and then settles as it cools. Serve warm or cold.

Makes 4 large or 6 small servings

* This isn't included in the counts but it adds a nice flavor. It only adds 2 carbs to the whole batch or about 1/2 carb more per serving.

With granular Splenda:
Per 1/4 Recipe: 340 Calories; 28g Fat; 12g Protein; 9g Carbohydrate; trace Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 227 Calories; 19g Fat; 8g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per 1/4 Recipe: 322 Calories; 28g Fat; 12g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 215 Calories; 19g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I have tweaked this recipe over time. When I make it now, I usually put in a whole 16 ounce container of cottage cheese and I prefer large curd. Sometimes I double the recipe and use a 24 ounce container of cottage cheese and bake it in a deep rectangular baking dish and add 5-10 minutes to the baking time.

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