4 Over ripe bananas
1 Over ripe pear
5 Egg whites
2 tsp ground clove
1 T. cinnamon
2 packets Splenda
1 T. vanilla
3 cups cooked rice

Preheat oven to 375. In a blender blend your egg whites until light. Pour into a separate bowl. In the blender blend bananas and pear until almost a thick liquid. Add back in egg whites whip until mixed. Add spices and Splenda. Pour into a big bowl and add rice. Mix Well. Pour into a round, Teflon coated cake pan. Sprinkle cinnamon on top for appearance. Bake 1 hour. Let cool. Enjoy warm from the oven, cold or nuked.