| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | French | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | 2% low-fat milk |
| 1/2 | c | Raisins |
| 1/2 | c | Firmly packed brown sugar |
| 1/3 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Ground cinnamon |
| 3 | Egg whites | |
| 1 | Egg | |
| 1 | cn | (12-ounce) evaporated skimmed milk |
| 10 | sl | (3/4-inch) French bread, cut into cubes |
| Vegetable cooking spray | ||
| 1/2 | c | Sugar |
| 2 | tb | Reduced-calorie stick margarine |
| 2 | tb | All-purpose flour |
| 1 | c | 2% low-fat milk |
| 3 | tb | Dark rum |
INSTRUCTIONS
RUM SAUCE Here's two I've tried. Both are from Cooking Light, and are very good Combine first 9 ingredients in a large bowl; stir well. Add bread; toss gently. Let mixture stand 1 hour. Spoon mixture into a 10 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 35 minutes or until pudding is set. Serve pudding warm or at room temperature with Rum Sauce. Yield: 10 servings. INSTRUCTIONS FOR RUM SAUCE: Combine sugar and margarine in a saucepan. Place over medium heat, and cook until margarine melts. Add flour, and cook for 1 minute, stirring constantly with a wire whisk. Gradually add low-fat milk, and cook for 4 minutes or until thickened, stirring constantly with wire whisk. Remove from heat, and stir in the rum. Serve warm. Yield: 1-1/4 cups (serving size: 2 tablespoons). NUTRITIONAL INFORMATION: CALORIES 299 (11% from fat); PROTEIN 9.2g; FAT 3.5g (sat 1.3g, mono 1.3g, poly 0.9g); CARB 57g; FIBER 1.1g; CHOL 28mg; IRON 1.3mg; SODIUM 290mg; CALC 203mg NUTRITIONAL INFORMATION FOR RUM SAUCE: CALORIES 69 (21% from fat); PROTEIN 1g; FAT 1.6g (sat 0.5g, mono 0.6g, poly 0.5g); CARB 12.3g; FIBER 0g; CHOL 2mg; IRON 0.1mg; SODIUM 40mg; CALC 31mg Posted to FOODWINE Digest 26 Jun 97 by Lynn McKee <Sugaree908@AOL.COM> on Jun 26, 1997
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