Baked Apple Rice Pudding

I haven’t actually tried this one but it sounds tasty and it’s on my list to try. Should be yummy served hot on a cold winter evening.

Serving Size : 6
Points: 4.5

1/3 cup egg substitute
2 cups peeled chopped apples — (about 2 medium)
1 1/2 cups cooked white rice
1/2 cup chopped dates
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter — softened
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon ground 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 soufflé 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.

Recipe By : The Complete Diabetic Cookbook

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