---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Low-fat
       Yield: 12 servings
       3 c  Water
     3/4 c  Medium QUAKER Barley*
       8 oz Plain low-fat yogurt
       1 c  2% low-fat cottage cheese
     3/4 c  Egg substitute; OR...
       6    -Egg whites
     1/4 c  Light corn syrup
       1 ts Vanilla
       1 ts Ground cinnamon
   1 1/2 c  Finely chopped apples
       1 c  Raisins
       2 tb Sugar
   Cook barley as package directs; set aside.  Heat oven
   to 350 F.  Spray 11x7-inch glass baking dish with
   no-stick cooking spray or grease lightly. 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.  Spread into prepared dish.  Sprinkle evenly
   with combined sugar and remaining 1/2 teaspoon
   cinnamon.  Bake 32 to 38 minutes or until edges are
   set and knife inserted in center comes out clean.  Let
   stand 30 minutes.  Serve warm or cold.  Store tightly
   covered in refrigerator.
   *NOTE: 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 above.