Baked Apple Rice Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Egg substitute,
2 cup: Pared and cored apples, finely chopped, 2 medium
1 1/2 cup: Cooked white rice,
1/2 cup: Pitted dates, snipped
1/4 cup: Sugar,
1/2 tsp: Cinnamon,
2 tbsp: Unsalted margarine, softened
1 tsp: Vanilla,
2: Egg whites,
1/4 tsp: Cinnamon,
Directions:
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.
Yield: 6 serving
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 Dar Rains
Source from luhu.jp
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.
Yield: 6 serving
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 Dar Rains
Source from luhu.jp