Ingredients
- 7 glass baking dish with no-stick cooking spray
- 6 egg whites
- 2 low-fat cottage cheese
- 3/4 quaker barley
- 3 c water
- 8 oz low fat yogurt (plain)
- 1 1/2 c apples (finely chopped)
- 3/4 c egg substitute
- 1 c raisins
- 1/4 c corn syrup (light)
- 2 tb sugar
- 1 ts vanilla
- 1 ts cinnamon (ground)
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.
