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Combine rice, milk, egg whites, honey and vanilla. Add dry ingredients and stir just enough to moisten. Pour into non-stick muffin pans or pans lightly misted with cooking spray. Bake at 400 deg F for 25-30 minutes. Recipe by: by Deborah Hart, Spa Specialities, The Lake Austin Resort Posted to JEWISH-FOOD digest by Annice Grinberg
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 91.5mg||3 %|
|Potassium 54mg||1 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.4g|
|Protein 1.7g||2 %|
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Calories per serving: 50
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