LOW FAT : Pukka Pudding

Our Indian rice pudding has a pukka (proper) coconut flavor, creamy and rich, and you would never guess it contains only a couple of grams of fat.

But if this recipe had been made with canned coconut milk, each serving would contain about 32 grams of fat.

We cut the fat by using nonfat milk along with nonfat egg substitute and coconut extract, to get the flavor and consistency without the high fat. Crushed cardamom seeds and golden raisins were added to further enhance the flavor, along with a touch of toasted coconut atop each serving for additional coconut flavor and crunch.

INDIAN RICE PUDDING

1/2 cup golden raisins

1 quart nonfat milk

1/2 cup basmati rice

1/3 cup sugar

1/2 teaspoon crushed cardamom seeds

Dash salt

1/4 cup nonfat egg substitute (equivalent to 1 egg)

1/2 teaspoon coconut extract

1/2 teaspoon vanilla

1 1/2 tablespoons toasted coconut

Pour 1 cup boiling water over raisins and set aside. Combine nonfat milk, rice, sugar, cardamom and salt in large saucepan. Bring to boil. Reduce heat, cover and simmer 25 to 35 minutes, until rice is tender.

Quickly stir egg substitute into rice pudding just until thickened. Stir in coconut extract and vanilla. Drain raisins and add to rice mixture. Chill.

Serve pudding sprinkled with toasted coconut. Makes 6 servings.

Each serving contains about:

215 calories; 138 mg sodium; 7 mg cholesterol; 2 grams fat; 42 grams carbohydrates; 8 grams protein; 0.27 gram fiber.