ALMOND RICE MADELEINES - Vietnamese xp

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ALMOND RICE MADELEINES - Vietnamese

1 cup whole blanched almonds, lightly toasted

3/4 cup flaked coconut

1 1/2 cups sugar

3 cups cooked rice, chilled

3 egg whites

Vegetable cooking spray

Fresh raspberries

Frozen non-dairy whipped topping (optional)

 

 

 

 

 

 

Chop almonds in food processor until finely ground. Add coconut and

sugar; process until coconut is finely minced. Add rice; pulse to

blend. Add egg whites; pulse to blend. Spoon mixture evenly into

madeleine pans or miniature muffin tins coated with cooking spray,

filling to top. Bake at 350 degrees 25 to 30 minutes or until lightly

browned. Cool completely in pans on wire rack. Run a sharp knife

around each madeleine shell, and gently remove from pan. Cover and

refrigerate 2 hours or until serving time. Serve with raspberries and

whipped topping.

 

Spoon mixture evenly into madeleine pans or miniature muffin tins

coated with cooking spray, filling to top. Bake at 350 degrees 25 to

30 minutes or until lightly browned. Cool completely in pans on wire

rack. Run a sharp knife around each madeleine shell, and gently remove

from pan. Cover and refrigerate 2 hours or until serving time. Serve

with raspberries and whipped topping.

 

Yield: Makes 3 dozen cakes.

 

Nutrition Facts per serving: Calories 85; Total Fat 3g; Dietary Fiber

1g; Sodium 6mg; Total Carbohydrate 13g; Protein 1g;

 

Source: USA Rice Federation Newsletter

Formatted by Chupa Babi in MC: 08.15.04

 

Special Diets: Low-Sodium, Low-Fat

 

Note: Almond Rice Madeleines may be baked and refrigerated up to 2

days before serving.

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