I found the recipe at this web site:
http://www.spaindex.com/CUISINE/WLSBreadlessPudding.htm

I made the pudding today; the texture really is very much like that of bread
pudding, which I've not had since my diagnosis four years ago. The recipe
is a keeper, and the cinnamon fragrance while it was baking was heavenly.

I made this with Splenda granular, using the 1/2 cup of artificial sweetener
called for in the original recipe. It was a bit too sweet for me, so I'm
going to cut the Splenda to 1/4 cup next time. I used my food processor to
make an ultra-smooth mixture, but a blender or stick blender would probably
work well too.

BREADLESS PUDDING

3 large eggs
3/4 cup heavy (whipping) cream
3/4 cup water
1 cup cottage cheese
1/2 cup artificial sweetener
1 teaspoon vanilla
Cinnamon to taste (I used 1/2 teaspoon; I believe 1 teaspoon would be
overpowering for the amount of pudding this recipe makes)

Place all ingredients into a mixing bowl and blend several minutes until as
smooth as possible. Pour into a 8x8-inch buttered casserole dish and bake at
350°F for about 30-35 minutes or until well browned on the top.

My note: The recipe says to bake the pudding for 30-35 minutes, but it
wasn't even *close* to being done at 35 minutes, and my oven temperature is
accurate. I baked this for 50 minutes; it was very nicely browned and
perfectly done. Test for doneness by sticking a knife in the center of the
pudding; if it comes out clean, it's done.

Karen
Type 2