These sugar free orange rice cakes will be great to serve up at your Super Bowl party, or any other occasion. These are even good to put into a lunch box to enjoy at school or work. They also are quite delectable on a Sunday morning with a cup of fresh brewed coffee.

This recipe makes 16 servings;

69 calories, or 2 points for our Weight Watchers readers

6.2g carb, 2.4g fat and 3g protein

• 3 cups skim milk
• pinch of salt
• 1 vanilla bean, split, seeds removed, and reserved
• scan 1 cup risotto rice
• 1/2 cup Swerve granulated (Erythital, sugar alcohol)
• 2 tbsp butter
• grated rind of 2 oranges
• 2 eggs, separated
• 2 tbsp orange extract
• 1 tbsp freshly squeezed orange juice
• Swerve confectioners, for dusting
• 1 orange, chopped to decorate

1. Bring the milk to a boil in a large pan over medium-high heat. Add the salt and vanilla bean and seeds, and sprinkle in the rice. Return to a boil, stirring once or twice. Reduce the heat and simer, stirring frequently for about 10 minutes.
2. Add the Swerve granulated and butter and simmer for about 10 minutes, stirring frequently, until the mixture is thick and creamy. Pour into a bowl and stir in the orange rind. Remove the vanilla bean. Cool to room temperature, stirring occasionally.
3. Beat the egg yolks with the orange extract and orange juice, then beat into the cooled rice mixture.
4. Beat the egg whites untl they hold their peaks almost stiff, but not too dry. Stir a spoonfull into the rice mixture to lighten it, then gently fold in the remaining whites.
5. Spoon the mixture into 1/4 cup muffin pan cups, lined with paper liners, filling to the brim. Bake in a pre-heated oven, 375f for about 20 minutes until golden and cooked through. Place on a wire rack to cool for 2 minutes, then remove the liners. Set aside to cool completely.
6. Decorate with chopped orange and dust with Swerve confectioners sweetner just before serving.