General Information: (434) 654-7000 OR 1-800-633-6353
Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray.
In a large bowl, combine 2 cups nonfat milk, 2 large eggs, 1 2/3 cups sugar, 2 teaspoons vanilla extract, 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon. Beat well.
Stir in the 7 slices dry whole-grain bread, cubed and 5 cups fresh or frozen (and hawed) diced rhubarb. Pour into the prepared baking dish.
Bake, uncovered, for 60 to 75 minutes, or until a knife inserted in the middle comes out clean. Using a spatula, press down on the bread a few times during the baking process.
1. Substitute ½ cup liquid egg substitute for the 2 large eggs.
2. To reduce the calories, substitute ⅔ cup spoonable sugar replacement ⅔ cup of regular sugar (retain the remaining 1 cup regular sugar). The sugar is needed because rhubarb is very tart.
Baked Oatmeal with Apples and Apricots
1 cup uncooked, old-fashioned rolled oats
1 teaspoon ground cinnamon, divided
1½ cups fat-free milk
¼ cup cholesterol-free egg substitute
2 tablespoons honey
2 teaspoons no-trans-fat margarine or butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled apple
3 tablespoons finely chopped dried apricots
¼ cup chopped nuts (optional)
Preheat oven to 350 degrees. Lightly coat a 2-quart casserole dish with nonstick cooking spray.
Combine oats and ½ teaspoon cinnamon in medium bowl. Combine milk, egg substitute, honey, margarine and vanilla in separate medium bowl. Stir in oat mixture. Stir in apple and apricots.
Pour mixture into prepared casserole dish. Sprinkle with remaining ½ teaspoon cinnamon. Bake 40-45 minutes or until knife inserted in the center comes out clean. Let stand 5 minutes before serving warm. Sprinkle the top evenly with nuts, if desired. Makes 4 servings.