You could make this for dessert, then have it for breakfast the next day instead of hot cereal. Just reheat the sauce in the microwave.

Recipe by Cooking Light May 1998


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray.

  • Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350° for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce.

Nutrition Facts

251 calories; calories from fat 15%; fat 4.3g; saturated fat 2g; mono fat 0.6g; poly fat 0.3g; protein 7g; carbohydrates 45.7g; fiber 0.6g; cholesterol 65mg; iron 1.2mg; sodium 124mg; calcium 115mg.