1/3 cup egg substitute
2 cups apples, chopped (2 medium)
1 1/2 cup white rice, cooked
1/2 cup pitted dates, minced
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoon unsalted butter, softened
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cinnamon

Peel and core the apples.

Preheat oven to 325 degrees.

Combine the egg substitute, apples, rice, dates, sugar, cinnamon, butter, and vanilla.

Whip the egg whites until stiff peaks form. Fold gently into rice mixture.

Turn into a 1-1/2 quart casserole or soufflé dish. Sprinkle cinnamon on top.

Place casserole in a pan of very hot water (1-inch deep).

Bake at 325 degrees F for about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.

Yield: 6 servings