| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 8 | sl | Low calorie whole wheat bread cut into 1" cubes |
| Non stick vegatable spray | ||
| 4 | tb | Cocoa powder |
| 4 | tb | Sugar |
| 3 | Ripe bananas pureed | |
| 4 | tb | Nonfat dry milk |
| 1/4 | ts | Salt |
| 2 | Egg whites | |
| 1 | c | Skim or low fat milk |
| 1 | ts | Vanilla |
| 8 | oz | Vanilla low fat; or no fat yogurt |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM> Date: Sat, 13 Jul 1996 12:29:34 -0700 Preheat oven to 325. On a baking sheet toast bread until crisp, about 15 minutes. Remove from oven and allow to cool briefly. Spray a 9x9" baking dish with the nonstick spray, and set aside. In the bowl of a food processor or blender, combine the cocoa, sugar, bananas, nonfat dry milk, salt, egg whites and skim or lowfat milk, and vanilla. Puree to make a smooth liquid. Pour the banana cocoa mixture over the toasted bread cubes, and press the cubes to coat evenly. Bake for 25 minutes or until firm. Remove from heat and allow to cool slightly. Serve warm with the low fat vanilla yogurt, or any flavor you like that wont overpower the taste of the bread pudding. serves 8 165 calories, 1 gm fat, 32.7 gms carbohydrates, 3mg, sodium, 263 mg EAT-L Digest 12 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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