Rice Pudding with Caramelized Bananas

Preparation

1. Step 1

   In a medium saucepan, bring the water to a boil over high heat. Add the rice. Reduce the heat and simmer, uncovered, for 30 minutes. Drain well in a colander.

   Step 2

   Preheat the oven to 350°F. Lightly spray a 1-quart glass baking dish with cooking spray.

   Step 3

   In a medium bowl, stir together the rice, milk, egg substitute, sugar, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, and the nutmeg. Pour into the baking dish. Cover the dish and set it in a large baking pan. Pour hot tap water into the pan to a depth of 1 inch.

   Step 4

   Bake for 1 hour, or until the mixture thickens. Remove from the oven and let stand for 20 to 30 minutes, or until barely warm.

   Step 5

   Near the end of the standing time, melt the margarine in a medium nonstick skillet over medium-high heat, swirling to coat the bottom. Add the bananas, brown sugar, and remaining 1/4 teaspoon cinnamon, stirring gently to coat. Cook for 1 to 2 minutes, or until the bananas are soft and glossy, stirring constantly and gently. Remove from the heat. Gently stir in the remaining 1/4 teaspoon vanilla.

   Step 6

   Spoon the pudding into bowls. Spoon the bananas over the pudding.

2. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 205

   Step 9

   Total fat: 2.5g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 1.0g

   Step 14

   Cholesterol: 2mg

   Step 15

   Sodium: 110mg

   Step 16

   Carbohydrates: 39g

   Step 17

   Fiber: 2g

   Step 18

   Sugars: 20g

   Step 19

   Protein: 7g

   Step 20

   Calcium: 123mg

   Step 21

   Potassium: 332mg

3. Dietary Exchanges

   Step 22

   2 1/2 other carbohydrate

   Step 23

   1/2 fat