For most people, Thanksgiving, Christmas, and New Years are defined by pumpkin pie, candy canes, gingerbread, sugar cookies, egg nog, and so on. At least this is true for foodies.
For me, its always has been rice pudding. See, being Scandinavian, my grandma and aunts always make huge pots of rice pudding for gatherings. They even follow the tradition of slipping an almond into the dessert, and whoever gets the serving with the almond gets a prize. As if the pudding itself isn't a prize in itself!
Delicious as it is, there's no denying how unhealthy the treat is-- sweetened condensed milk, sugar, and white rice aren't quite health food. So, I took on the challenge with my trusty friend, Oatmeal.
Now you can enjoy this fluffy, elegant pudding without a trace of guilt! This makes a large single serving, just so you all know.
"Rice" Pudding Oatmeal
1/2 cup oatmeal
1 cup water, or almond milk for an extra creamy result
1 tsp. almond extract
1/2 cup almond milk
Sweetener of choice, to taste
2 large egg whites
cinnamon or nutmeg, optional
- Cook the oatmeal in the cup of liquid (water or milk, 1 cup) on stove over medium heat, stirring frequently
- After all liquid is absorbed, stir in sweetener, milk, and extract and cook until the milk has thickened slightly
- Meanwhile, beat egg whites until they form stiff peaks.
- Fold eggwhites into oatmeal gently, over low heat until egg whites are cooked.
- Serve immediately. Top with cinnamon or nutmeg, if desires.
Enjoy It!
It's healthy enough to eat for breakfast--I mean really, it's oatmeal and eggs!
Danielle
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P.S. By clicking on the black icon above and to the right, you can hop on over to Blogaholic Designs and enter into a giveaway for a free blogger template!
