1/3 cup egg substitute
2 cup pared and cored apples, finely chop, ped (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 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
Servings: 1 servings
Baked Apple Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, generally, these early records were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something we still use today. Additionally, he tells us how the chefs of Roman times made use of a wide range of aromatic flavours, including some familiar names like bay, mint and parsley. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, such as coriander, basil and rosemary. These new culinary innovations led to an increase in recipe manuscripts, most of which still exist in academic collections. When we get to the 20th century, recipe books are greatly in demand mostly due to more people being able to read, people having more free time and having more money to spend. The TV revolution brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Baked Apple Rice Pudding recipe.
