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Pudding, Apple Rice (P)
Source: Cookbook by P.J. Palumbo, MD, FACP and Joyce Daly Margie, MD
 Serves: 4

1/3 cup egg substitute
2 cups chopped, pared apples
1-1/2 cups cooked white rice
1/2 cup pitted dates, snipped
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted softened margarine
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cinnamon

Preheat oven to 325°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" deep).

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


Posted by Lenore Gould


Nutritional Info Per Serving: 221 Calories (kcal); 6g Total Fat; (22% calories from fat); 4g Protein; 39g Carbohydrate; trace Cholesterol; 46mg Sodium