1/2 cup plus 2 tablespoons arborio rice 3 cups soy milk, vanilla flavor 1 cup cored, peeled, and chopped Granny Smith Apples 1/4 cup sun-dried cranberries 1/4 cup plus 2 tablespoons evaporated skim milk 4 egg whites, beaten 1 teaspoon vanilla 1/4 cup plus 2 tablespoons Splenda 1/4 teaspoon cinnamon
Combine rice and soy milk in a 2-quart pot, stirring frequently over medium heat until milk comes to a boil. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Add the apple to the rice mixture; cover and continue simmering 10 minutes, stirring occasionally. Most of the soy milk should be absorbed and the rice should be tender at this point. Combine the cranberries, evaporated milk, egg whites, vanilla, Splenda, and cinnamon in a small bowl, mixing well. Slowly add the cranberry mixture to the rice. Cook, stirring constantly 3 to 5 minutes until rice is thick and creamy. Remove from heat and cool at room temperature for 10 minutes. Divide among 8-ounce dessert dishes and serve.
