Instructions: 1. Preheat oven to 375 F. Spray 2 quart ovenproof dish.

2. Whisk together egg substitute and egg whites in large bowl. In separate bowl, mix cocoa with fructose; add to eggs. Continue beating until incorporated. Mix in milk. Stir in rice, cinnamon, salt, and vanilla.

3. Pour rice mixture into prepared baking dish.

4. Place in a pan, larger than bowl on middle rack in oven. Position dish in pan, and fill pan with hot water reaching two-thirds up sides of dish.

Bake pudding, uncovered, 1 hour or until custard is set and knife when inserted in custard, comes out clean. Stir once or twice during cooking.

5. Cool. Spoon custard into small dessert cups. Serve with whipped topping, if desired.

Serves up to 4.

Sinfully Delicious-Yet Low-Fat-Recipes for Cakes, Cookies, Savories, and Barbara says: "Here is one of my most satisfying chocolate desserts. It is an updated version of a classic "comfort food," and it is a perfect ending to a meal...

"Ingredients: Dutch cocoa, a cocoa processed with an alkaline ingredient which gives it a darker appearance and more chocolaty flavor than regular cocoa. It contains substantially fewer calories and grams of fat than regular chocolate.

"Fructose or fruit sugar is contained in regular table sugar but is much sweeter so when it is used alone, a much smaller amount is needed. ...I have reduced the amount of sugar in this recipe by one-third, and it still tastes wonderful. (Fruit sugar is available in most supermarkets in the baking or diet section.)

"Real egg substitute instead of an egg in this recipe, thus further contributing to the reduction of calories and fat and cholesterol." See Smart Chocolate monthly at

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