BAKED APPLE RICE PUDDING
1/3 cup egg substitute
2 cups apples, chopped (2 medium)
1 1/2 cup white rice, cooked
1/2 cup pitted dates, minced
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoon unsalted butter, softened
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cinnamon
Peel and core the apples. Preheat oven to 325 degrees. Combine the egg
substitute, apples, rice, dates, sugar, cinnamon, butter, and vanilla. Whip
the egg whites until stiff peaks form. Fold gently 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 degrees F for
about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple
slices dipped in lemon juice. Yield: 6 servings.
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