BANANA-BERRY-RICE PUDDING
6 dessert servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
1 cup cooked brown rice
1/2 cup mashed banana
1/2 cup nonfat-dry milk powder
3/4 cup water
1 teaspoon maple extract
1 teaspoon ground cinnamon
1 teaspoon toasted sesame seeds
1/4 cup frozen orange juice concentrate
2 tablespoons fresh blueberries, or 1 tablespoon raisins
2 egg whites, beaten stiff
1 tablespoon sunflower seeds
Preheat oven to 350 degrees F. Mix together all ingredients except egg
whites and sunflower seeds. Fold egg whites into rice mixture and pour
into 4-inch by 8-inch baking pan. Top with sprinkling of sunflower
seeds. Bake for 1 hr or until pudding is set.
Nutritional Info Per Serving (1/6 of recipe): Cals: 114, Chol: 1 mg,
Carb: 21 g,Protein: 5 g, Sod: 53 mg, Fat: 1.4 g
Diabetic Exchanges: 1 Starch/Bread, 1/2 Fruit