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
Historians have proved the existence of recipes way back into antiquity, certainly as far back as pharonic Egypt, and maybe even further. In practice though, sadly, these early recipes were just very basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks made use of a good variety of spices, including some that we all recognise like thyme, rue and dill. As our culinary historical trip moves to more modern times there were two interesting books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is served today, but instead descriptions of the types of meals on the tables of the upper classes of that period. In the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices such as parsley, basil and rosemary. These new culinary innovations led to a surge in manuscripts on cooking, the majority of which are kept safe in academic collections. Over the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and consequentially chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books were in high demand, as a result of better eduction, leisure time and having more disposable income. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Baked Apple Rice Pudding recipe.
