Baked Apple Rice Pudding

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Baked Apple Rice Pudding

1/3 cup of egg substitute
2 cups of pared and cored apples,
1 1/2 cups of cooked white rice
1/2 cup of pitted dates, snipped
1/4 cup of sugar
1/2 teaspoon of cinnamon
2 tablespoons of unsalted margarine, softened
1 teaspoon of vanilla
2 Egg whites
1/4 teaspoon of cinnamon

Preheat oven to 325ºF. Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1 1/2 quart casserole or soufflé dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep). Bake at 325ºF. about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice. Serving Size: 6

Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42 mg sodium; 0 cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and Joyce Daly Margie, MS. Posted by Sandee Eveland Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 22:08:56 -0400 From: BobbieB1@aol.com

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