Baked Apple Rice Pudding

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Title: Baked Apple Rice Pudding
Yield: 6 Servings
Categories: Diabetic, Rice, Desserts, Fruits


1/3 c Egg substitute
2 c Pared and cored apples,
-finely chopped (2 medium)
1 1/2 c Cooked white rice
1/2 c Pitted dates, snipped
1/4 c Sugar
1/2 ts Cinnamon
2 tb Unsalted margarine, softened
1 ts Vanilla
2 Egg whites
1/4 ts 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 1/2 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

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