| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Diabetic, Chocolate, Desserts | 14 | Sweet ones | |
INGREDIENTS
| 1/2 | c | Chocolate chips; |
| 3 | c | Skim milk; |
| 2 | Eggs; | |
| 1/2 | ts | Salt; |
| 1/3 | c | Granulated sugar replacement |
| 2 | ts | Vanilla extract; |
| 8 | sl | Dry bread; |
INSTRUCTIONS
Melt the chocolate chips in 1 cup of the skim milk over medium heat. Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add salt, sugar replacement and vanilla extract. Beat well. Stir egg mixture into chocolate/milk mixture. Trim crust from bread and cut into slices into small cubes. Drop cubes into greased 1 1/2-qt casseole or baking dish. Pour chocalate mixture over the bread cubes; be sure to saturate all the cubes. Set casserole in pan of hot water. Bake at 350 degrees for 1 hour or until pudding ic completely set. Serve warm or cold. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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