Blueberry breakfast rice pudding

7 Points, Breakfast, Weight Watchers

Prep Time: 0:10 Cook Time: 0:15 Total Time: 0:25 Difficulty: Easy Servings: 4 Source:

Ingredients

1/4 cup sugar

2 cups fat free skim milk

1/4 tsp table salt

3/4 cup regular liquid egg substitute

2 tsp lemon zest

1 1/2 cups long grain cooked brown rice

2 cups fresh blueberries

Directions

Combine sugar, milk and salt in a medium pot over medium-high heat; bring to a simmer.

Place egg substitute in a bowl and add 1/2 cup of milk mixture to eggs; beat to warm up egg mixture. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7 to 8 minutes.

Stir in zest and rice; cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls; top each with 1/2 cup of blueberries. Yields about 1 1/4 cups per serving.

Nutrition

7 smart points