Recipe - Baked Apple Rice Pudding

1/3 cup Egg substitute
2 cup Pared and cored apples,
finely chopped (2 medium)
1 One half cup Cooked white rice
One half cup Pitted dates, snipped
One fourth cup Sugar
One half teaspoon Cinnamon
2 tablespoon Unsalted margarine, softened
1 teaspoon Vanilla
2 Egg whites
One fourth 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 1 One half 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
Posted to MMRecipes Digest V3 #260

Date: Sun, 22 Sep 1996 22:08:56 0400

From: BobbieB1@aol.com