| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Fat free bread; toasted and dried |
| 1 |
c |
Canned evaporated skim milk |
| 1/2 |
c |
Skim milk |
| 1 |
|
Egg white |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Liquid egg substitute (must be 0 grams of fat) |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Cinnamon |
| 1/2 |
ts |
Vanilla |
| 1 |
pk |
(3.4-oz) instant lemon pudding & pie filling |
| 2 |
c |
Skim milk |
|
6 |
servings. |
INSTRUCTIONS
LEMON SAUCE
Follow package directions for mixing. NOTE: You will not need the entire
recipe of pudding for 6 servings. Only 1/4 cup per serving of bread
pudding.
Preheat ovento 350 degrees. Spray small casserole dish with non-stick
cooking spray. Break dried bread in small chunks and line the bottom of the
casserole. Sprinkle raisins on top of bread chunks. In medium sized bowl
combine evaporated milk, skim milk, egg white, sugar, liquid egg
substitute, nutmeg, cinnamon and vanilla. Beat this mixture with electric
mixer until well blended. Pour over chunks of bread in casserole and bake
at 350 degrees for 25-30 minutes or until liquid is set and absorbed. Serve
warm with 1/4 cup lemon sauce poured over each serving. Entire recipe makes
FAT FREE
FROM SOME COOKBOOK!
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”