MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Bread Pudding
Categories: Desserts, Low-fat, Low-cal, Snacks, Diabetic
Yield: 8 servings
4 sl Firm-textured white bread
2 ts Margarine, melted
1/4 c BAKER'S Semi-Sweet Real
-Chocolate Chips
2 c Cold 2% lowfat milk
1/2 c Thawed frozen egg substitute
1 ts Vanilla
1 pk (4-serving size) JELL-O
-Chocolate Flavor Sugar-
-Free Pudding and Pie
-Filling
Preheat oven to 350 degrees F.
Lightly brush both sides of bread with melted margarine. Cut into
1/2-inch cubes. Place on cookie sheet. Bake 10 minutes or until
lightly toasted. Place in 8-inch square pan;sprinkle with chocolate
chips.
Pour milk, egg substitute and vanilla into large mixing bowl. Beat
with wire whisk until well blended. Add pudding mix; whisk until well
blended, 1 to 2 minutes. Pour over bread cubes in pan. Bake 30
minutes. Remove from oven; let stand 10 minutes before serving. Makes
8 servings.
Nutritional information per serving: calories - 120, protein - 5
gm., fat - 4 gm., carbohydrates - 16 gm., cholesterol - 5 mg., sodium
~ 170 mg. Diabetic Exchange: Starch/Bread - 1, Fat - 1.
NOTE: I called the company because the recipe is vague as to which
pudding mix to use. You should use the cooked pudding mix. The
instant is already cooked and would not work in this recipe. (Trish)
FROM: There's Always Room for Sugar Free JELL-O copyright 1992
JELL-O and BAKER'S are registered trademarks of Kraft General
Foods, Inc.
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