Baked Apple Rice Pudding

1/3 c Egg substitute

2 c Pared and cored apples,

-finely chopped (2 medium) 1 1/2 c Cooked white rice

1/2 c Pitted dates, snipped

1/4 c Sugar

1/2 t Cinnamon

2 T Unsalted margarine,

-softened 1 t Vanilla

2 Egg whites

1/4 t Cinnamon

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