2 C. cooked long-grain brown rice
Butter-flavored cooking spray
1/4 C. sugar
2 oz. tub-style light cream cheese (about 1/2 C.)
1/4 C. 2% reduced-fat milk
1/4 C. evaporated skim milk
1/4 tsp. vanilla extract
Dash of salt
1 large egg
Cider-Rhubarb Sauce

Preheat oven to 350�. Spoon 1/2 C. rice into each of 4 (4-oz.) 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 T. sauce.

Yield: 4 servings
Calories: 251
Fat: 4.3g
Fiber: 0.6g