| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Puddings, Chocolate, Low-fat, Desserts | 12 | Servings |
INGREDIENTS
| 1 | Loaf french bread | |
| 4 | tb | Cocoa powder |
| 1 | tb | Vanilla |
| 5 | c | Skim milk |
| 3/4 | c | Sugar |
| 4 | Egg whites, lightly beaten | |
| 1 | pk | Frozen raspberries in light syrup, unfrozen |
INSTRUCTIONS
PUDDING RASPBERRY SAUCE Pudding: Cube bread and place in a large bowl. Combine milk, cocoa, sugar and vanilla until well blended. Add egg whites and stir. Pour mixture over bread. Cover and let stand in refrigerator for 30-45 minutes. Pre heat oven to 350 degrees. Place mixture in an oven proof dish and place in a water bath (about 1-inch). Bake for 45 minutes. Rapberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time. Use 2 TBS sauce per serving. Place sauce on plate, place pudding on sauce and garnish with fresh berries. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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