| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Low-fat |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3/4 |
c |
Medium QUAKER Barley* |
| 8 |
oz |
Plain low-fat yogurt |
| 1 |
c |
2% low-fat cottage cheese |
| 3/4 |
c |
Egg substitute; OR… Egg whites |
| 1/4 |
c |
Light corn syrup |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Ground cinnamon |
| 1 1/2 |
c |
Finely chopped apples |
| 1 |
c |
Raisins |
| 2 |
tb |
Sugar |
INSTRUCTIONS
Cook barley as package directs; set aside. Heat oven to 350 F. Spray
11x7-inch glass baking dish with no-stick cooking spray or grease lightly.
In large bowl, combine yogurt, cottage cheese, egg substitute, corn syrup,
vanilla and 1/2 teaspoon cinnamon; mix well. Stir in cooked barley,
apples and raisins; mix well. Spread into prepared dish. Sprinkle evenly
with combined sugar and remaining 1/2 teaspoon cinnamon. Bake 32 to 38
minutes or until edges are set and knife inserted in center comes out
clean. Let stand 30 minutes. Serve warm or cold. Store tightly covered
in refrigerator.
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley and decrease water to 2 cups. Cook barley as package
directs; set aside. Proceed as directed above.
Nutrition Information: 1/12 recipe
* Calories 150
* Protein 7g
* Carbohydrate 30g
* Fat 1g
* Cholesterol 5mg
* Dietary Fiber 2g
* Sodium 120mg
* Percent of Calories from Fat: 6%
Exchanges: Starch/Bread 1/2, Meat 1/2, Fruit 1-1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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