| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Chocolate, Desserts, Low-fat, Puddings | 12 | Servings |
INGREDIENTS
| 1 | Loaf french bread | |
| 4 | T | Cocoa powder |
| 1 | T | Vanilla |
| 5 | c | Skim milk |
| 3/4 | c | Sugar |
| 4 | Egg whites, lightly beaten | |
| 1 | Frozen raspberries in light | |
| syrup unfrozen |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 2mg
Sodium: 62mg
Potassium: 206.7mg
Carbohydrates: 18.8g
Fiber: <1g
Sugar: 17.9g
Protein: 5g