| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Welsh |
|
1 |
Servings |
INGREDIENTS
| 10 |
sl |
Day-old sourdough or French bread; torn in pieces |
| 1 |
qt |
Skim milk; heated |
| 1 |
c |
Evaporated skim milk |
| 4 |
|
Egg Beaters; (1 cup) |
| 1 |
c |
Sugar;, (or 1/2 cup sugar + 6 packets Sweet 'n Low) |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Liquid Butter Buds |
| 1/2 |
c |
Seedless raisins |
| 3 |
|
Egg Beaters; (3/4 cup) |
| 1 |
c |
Sugar;, (or 1/2 cup sugar + 6 packets Sweet 'N Low) |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Skim milk |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 3 |
tb |
Amaretto liqueur; or brandy |
INSTRUCTIONS
AMARETTO SAUCE
Preheat oven to 350 degrees. In a large bowl, combine bread, skim milk, and
evaporated skim milk. In a medium bowl, beat Egg Beaters slightly adding
sugar gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon,
liquid Butter Buds, and raisins. Pour into a shallow, 2 quart baking dish
that has been sprayed with a non-fat cooking spray. Set the baking dish
into a larger shallow pan. Pour hot water into larger pan to depth of 1
inch. Bake 1 hour, or until knife inserted in center comes out clean. Serve
warm, with Amaretto Sauce.
Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar
gradually. Stir in skim milk and vanilla. Blend well. Cook over low heat
stirring until mixture boils. In a small bowl, blend cornstarch and water
until smooth. Stir into hot mixture. Cook stirring, until thickened. Remove
from heat, and stir in Amaretto. Serve slightly warm. Makes 2 cups.
Calories Per Serving: 222 (all sugar) Calories Per Serving: 177 (1/2 Sweet
'n Low
Source: Butter Busters Cookbook
Posted to recipelu-digest Volume 01 Number 524 by "Noreen Welsh"
<Noreen@iname.com> on Jan 14, 1998
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