Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup egg substitute
- 2 cup pared and cored apples-finely chopped (2 medium)
- 1 1/2 cup cooked white rice
- 1/2 cup pitted dates, snipped
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 2 tbsp unsalted margarine, softened
- 1 tsp vanilla
- 2 egg whites
- 1/4 tsp cinnamon
Directions
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 ½ 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.
Nutrient analysis of 1 serving:
1 starch/bread exchange;
1 fruit exchange;
185 calories;
4 g protein;
31 g carbohydrates;
42 mg sodium;
0 cholesterol.
Category:Diabetic Recipes
category:Apple Recipes
Category:Rice Pudding