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Baked Apple Rice Pudding

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Recipe

 

Yield

1 servings

Prep

20 min

Cook

70 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup liquid egg substitute
2 cups apples
pared and cored, finely chopped
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1 ½ cups rice
cooked white
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½ cup dates
pitted, snipped
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¼ cup sugar
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½ teaspoon cinnamon
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2 tablespoons margarine
unsalted, softened
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1 teaspoon vanilla extract
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2 each egg whites
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¼ teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
79 ml liquid egg substitute
473 ml apples
pared and cored, finely chopped
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355 ml rice
cooked white
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118 ml dates
pitted, snipped
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59 ml sugar
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2.5 ml cinnamon
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3E+1 ml margarine
unsalted, softened
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5 ml vanilla extract
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2 each egg whites
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1.3 ml cinnamon
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Directions

Preheat oven to 325℉ (160℃). 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 1½ quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep).

Bake at 325℉ (160℃). about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 174014% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 467mg 19%
Total Carbohydrate 114g 114%
Dietary Fiber 12g 46%
Sugars g
Protein 65g
Vitamin A 26% Vitamin C 1%
Calcium 18% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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