---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Desserts, Rice
       Yield: 8 sweet ones
   1 1/2 c  Cooked rice;
     1/4 c  Cocoa;
       3 tb Granulated sugar replacement
       1 ts Vanilla extract;
       2    Eggs; separated
     1/8 ts Salt;
     1/4 ts Cream of tartar;
   Combine cooked rice, cocoa, sugar replacement, vanilla
   and egg yolks in mixing bowl.  Stir to blend
   completely. Beat egg whites with salt and cream of
   tartar into stiff peaks.  Gently fold eggs whites into
   cocoa mixture.  Pour into a greased 1-qt. baking dish.
   Bake at 350 degrees for 15 or 20 minutes or until
   pudding is set.
   Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2
   FAT EXCHANGE; CAL: 67 Source: The Diabetic Chocolate
   Cookbook by  Mary Jane Finsand Brought to you and
   yours via Nancy O'Brion and her Meal Master.