Baked Apple Rice Pudding

Recipe Ingredients

1/3 cup	65g / 2.3oz	Egg substitute
2 cups	292g / 10oz	Pared and cored apples - finely chopped
1 1/2 cups	240g / 8.5oz	Cooked white rice
1/2 cup	118ml	Pitted dates - snipped
1/4 cup	49g / 1.7oz	Sugar
1/2 teaspoon	2.5ml	Cinnamon
2 tablespoons	30ml	Unsalted margarine
1 teaspoon	5ml	Vanilla
2		Egg whites
1/4 teaspoon	1.3ml	Cinnamon

Recipe Instructions

Preheat oven to 325F. 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 soufflee dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep).

Bake at 325F about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.

Source:
The Complete Diabetic Cookbook by PJ Palumbo, MD, FACP and Joyce Daly Margie, MS.

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