Dessert - Bread Pudding
Source of Recipe
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List of Ingredients
Dessert - Bread Pudding
2 cups low fat milk
1 cup egg substitute
3/4 cup Prune Puree (recipe to follow)
3/4 cup sugar substitute
1/2 cup evaporated skim milk
2 tablespoons diet margarine, melted
1 teaspoon vanilla extract
1/3 cup carob powder
6 French bread slices (cut 3/4 inch thick and one inch square)
1 teaspoon powdered cinnamon
In a large bowl, combine the low fat, milk, egg substitute,
Prune Puree, sugar substitute, evaporated skim milk, margarine,
vanilla extract and carob powder. Blend very well. Add the
bread cubes and mix. Place the mixture in 8 8-ounce pudding
cups. Cover and place in the refrigerator for 3 hours.
Preheat oven to 350 degrees F. Uncover the pudding cups. Bake for
45 minutes. Sprinkle tops with cinnamon. Serve immediately.
Yield: 8 servingsRecipe
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