6 egg whites
1 tablespoon water
3 1/4 cups rice flour
1/4 teaspoon white sugar
5 ounces whole cream cheese, softened
2 tablespoons margarine
1/3 cup shredded sharp Cheddar cheese
1 cup chopped fresh parsley
1 cup chopped onion
8 quart tomato juice
Preheat oven to 350 degrees F (175 degrees C).
Grease two 8-in. (2-cup) round mesh muffin cups. In a blender or food processor, process egg whites until pureed. Dilute sugar in water, using a ladle or spoon as needed, until sugar is dissolved. Beat in rice flour, 1/4 cup at a time, blending well after each addition. Fold flour mixture into old flour with a fork. Cover; refrigerate over night.
Monday morning: Place 1/4 cup white sugar mixture in a large saucepan. Stir until thoroughly heated. Stir in cream cheese and margarine, giving short, but steady whiskers. Remove from heat; stir in Parmesan cheese. Transfer mixture to a 9x13 inch pan. Fold top crust to create pocket in bottom of tray. Pour tomato juice over fruit, stirring just until moistened.
Microwave on medium heat for 2 minutes; allow to cool to 260 degrees F (121 degrees C). Return tray to oven for 20 minutes.
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