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Baked Apple Rice Pudding

 

35

Yield

1

servings

Prep

20

min

Cook

70

min

Ready

90

min

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

Ingredients

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

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

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 174014% of calories 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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