| 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
A Message from our Provider:
“Jesus: power to break life controlling problems”