3 cups water
3/4 cup medium quaker barley, *see directions
8 ounces plain low-fat yogurt
1 cup 2% low-fat cottage cheese
3/4 cup egg substitute (or)
6 egg whites
1/4 cup light corn syrup
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 1/2 cups finely chopped apples
1 cup raisins
2 tablespoons sugar
Servings: 12
1. *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 below.
2. Cook barley as package directs; set aside.
3. Heat oven to 350F.
4. Spray 11x7-inch glass baking dish with no-stick cooking spray or grease lightly.
5. 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.
6. Spread into prepared dish. Sprinkle evenly with combined sugar and remaining 1/2 teaspoon cinnamon.
7. Bake 32 to 38 minutes or until edges are set and knife inserted in center comes out clean.
8. Let stand 30 minutes. Serve warm or cold. Store tightly covered in refrigerator.
3/4 cup medium quaker barley, *see directions
8 ounces plain low-fat yogurt
1 cup 2% low-fat cottage cheese
3/4 cup egg substitute (or)
6 egg whites
1/4 cup light corn syrup
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 1/2 cups finely chopped apples
1 cup raisins
2 tablespoons sugar
Servings: 12
1. *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 below.
2. Cook barley as package directs; set aside.
3. Heat oven to 350F.
4. Spray 11x7-inch glass baking dish with no-stick cooking spray or grease lightly.
5. 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.
6. Spread into prepared dish. Sprinkle evenly with combined sugar and remaining 1/2 teaspoon cinnamon.
7. Bake 32 to 38 minutes or until edges are set and knife inserted in center comes out clean.
8. Let stand 30 minutes. Serve warm or cold. Store tightly covered in refrigerator.
