I haven't had time to run the nutrition counts on it, but a quick guess-timate is about 2 net carbs for each of 6 servings. The Mexican hominy has a net of 4 grams per 1/2 cup, if anyone wants to run the numbers for me.
I was trying to duplicate the texture of rice pudding with raisins, but this exceeded my expectations.
- 3 eggs
- cup heavy cream
- cup almond milk orlow-carb milk, such as my recipe in Nourished
- Sugar substitute withbulk, equal to cup sugar*
- High-intensity sugarsub, like sucralose or stevia, equal to cup sugar
- 2 teaspoons sugar-free vanillaextract
- teaspoon groundcinnamon
- 1 cups chopped MexicanStyle hominy, such as Juanita's
- cup frozen, thawedrhubarb, chopped
- Pinch of salt
Preheat oven to 350degrees and butter a 1 quart baking dish.
Whisk the eggs, cream,milk, sweeteners, vanilla, and cinnamon together until blended. Place Hominy infood processor and process until it resembles grains of rice. Measure out 1cups of the chopped hominy and use the rest for another purpose. Stir hominyinto egg and cream mixture and pour into greased dish.
Bake in preheated ovenfor about an hour and 15 minutes or until puffed and brown on top and a knifeinserted in the center comes out clean. Serve warm with cream or ice cream.
Makes 4 servings.
*The sugar substitute "with bulk" could be LC-Sweet, Just Like Sugar, Sweet Perfection, or a blend with erythritol or inulin that measures like sugar.
(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com