Yield: 12 servings
|¾ cup||Medium QUAKER Barley*|
|8 ounces||Plain low-fat yogurt|
|1 cup||2% low-fat cottage cheese|
|¾ cup||Egg substitute; OR... Egg whites|
|¼ cup||Light corn syrup|
|1 teaspoon||Ground cinnamon|
|1½ cup||Finely chopped apples|
Cook barley as package directs; set aside. Heat oven to 350 F. Spray 11x7-inch glass baking dish with no-stick cooking spray or grease lightly. In large bowl, combine yogurt, cottage cheese, egg substitute, corn syrup, vanilla and ½ teaspoon cinnamon; mix well.
Stir in cooked barley, apples and raisins; mix well. Spread into prepared dish. Sprinkle evenly with combined sugar and remaining ½ teaspoon cinnamon. Bake 32 to 38 minutes or until edges are set and knife inserted in center comes out clean. Let stand 30 minutes. Serve warm or cold. Store tightly covered in refrigerator.
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 2 cups. Cook barley as package directs; set aside. Proceed as directed above.
Nutrition Information: 1/12 recipe * Calories 150 * Protein 7g * Carbohydrate 30g * Fat 1g * Cholesterol 5mg * Dietary Fiber 2g * Sodium 120mg * Percent of Calories from Fat: 6% Exchanges: Starch/Bread ½, Meat ½, Fruit 1-½ Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 03-05-95