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
It is quite possible to trace the history of written cooking instructions far back into distant history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these old recipes were just very simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which describe 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 drank it feel exhilarated and blissful. Moving on, we find two books which appeared in the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is served today, but instead descriptions of the types of food eaten by the rich people of the period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and tastes was responsible for a surge in recipe manuscripts, some of which are kept safe in private collections. During the following few centuries, the powerful and wealthy tried to offer the most exotic meals, and as a result the best chefs and their recipes were highly sought after. However, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were starting to become popular mostly as a result of increased literacy, people having increased spare time and being a little richer. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Baked Apple Rice Pudding recipe.
