BAKED APPLE RICE PUDDING

1/3 cup egg substitute
2 cups pared and cored apples, finely chopped (2 medium)
1 1/2 cups cooked white rice
1/2 cups pitted dates, snipped
1/4 cup sugar
3/4 tsp. ground cinnamon, divided use
2 tbsp unsalted margarine, softened
1 tsp. vanilla
2 egg whites

Preheat oven to 325 degrees F.

Mix together the egg substitute, apples, rice, dates, sugar, 1/2 teaspoon cinnamon, margarine, and vanilla; set aside.

Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1 1/2 quart casserole or souffle dish. Sprinkle the remaining 1/4 teaspoon cinnamon on top. Place casserole in a pan of very hot water (1 inch deep).

Bake at 325 degrees F. about 70 minutes.

Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.

Makes 6 servings

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.

Category:  Desserts, Puddings, Gelatin
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