4 C. Skim milk
2/3 C. Splenda
1 T. unsalted butter
1 lemon zest strip, about 3 inches long
1 cinnamon stick
6 C. water
Pinch of salt
1/2 C. short-grain white rice
3 egg yolks
Ground cinnamon for garnish
Toasted sliced or slivered almonds for garnish, optional (not figured in calories)

In a saucepan over medium-high heat, combine the milk, Splenda, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavors. Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15-20 minutes. Drain. Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard. In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 C. of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes. Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds, if using. Serve at room temperature.

Yield: 8 servings
Calories: 129
Fat: 3.9g
Fiber: .5g