Baked apple rice pudding

Yield: 6 servings

Measure Ingredient
⅓ cup Egg substitute
2 cups Pared and cored apples, finely chopped (2 medium)
1½ cup Cooked white rice
½ cup Pitted dates, snipped
¼ cup Sugar
½ teaspoon Cinnamon
2 tablespoons Unsalted margarine, softened
1 teaspoon Vanilla
2 Egg whites
¼ teaspoon Cinnamon

Preheat oven to 325 degrees F. 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 1½ quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep). Bake at 325 F. about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.

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

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