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Baked apple rice pudding

Yield: 6 servings

Ingredients:

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

Instructions:

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 cholesterol. Source: The Complete Diabetic Cookbook by PJ Palumbo MD FACP and Joyce Daly Margie MS. Posted by Sandee Eveland

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