Post by carnation037 on Jan 13, 2003 12:31:21 GMT -6
Bread and Butter Pudding
(makes 8 servings)
refrigerated butter-flavored cooking spray
8 slices whole wheat bread
1 1/2 tablespoons (19 g) unsalted butter, softened
1/3 cup (35 g) chopped dried apricots, soaked in 2 tablespoons (30
ml) brandy for 5 minutes
1 large baking apple, cored, peeled, and chopped
1/4 cup (36 g) golden raisins
1 tablespoon (12 g) sugar
1 teaspoon (5 ml) ground cinnamon
3/4 cup (180 ml) egg substitute
2 1/4 cups (540 ml) 1% low-fat milk
Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 2-quart casserole
dish with cooking spray. Trim and discard the crusts off each bread slice.
Thinly butter each slice and cut into quarters. Set aside. In a bowl,
combine the soaked apricots, apple, and raisins. Place half of the fruit
mixture into the prepared dish. Mix the sugar and cinnamon. Sprinkle 1/3 of
the mixture over the fruit. Top with half of the bread quarters, the
remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the
remaining bread quarters on top, buttered side up. Whisk the egg substitute
and milk together, and pour over the bread. Sprinkle with remaining 1/3 of
the sugar mixture.
Bake for 35 to 40 minutes, until a tester inserted in the center comes out
clean. Cool in the dish for at least 10 minutes before spooning into dessert
bowls.
Per serving: 170 calories (0% calories from fat), 7 g protein, 4 g total fat
(2.0 g saturated fat), 27 g carbohydrates, 3 g dietary fiber, 9 mg
cholesterol, 338 mg potassium, 194 mg sodium
WW Points: 3
Diabetic exchanges: 1/2 very lean protein, 2 carbohydrate (1 bread/starch, 1
fruit), 1/2 fat
(makes 8 servings)
refrigerated butter-flavored cooking spray
8 slices whole wheat bread
1 1/2 tablespoons (19 g) unsalted butter, softened
1/3 cup (35 g) chopped dried apricots, soaked in 2 tablespoons (30
ml) brandy for 5 minutes
1 large baking apple, cored, peeled, and chopped
1/4 cup (36 g) golden raisins
1 tablespoon (12 g) sugar
1 teaspoon (5 ml) ground cinnamon
3/4 cup (180 ml) egg substitute
2 1/4 cups (540 ml) 1% low-fat milk
Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 2-quart casserole
dish with cooking spray. Trim and discard the crusts off each bread slice.
Thinly butter each slice and cut into quarters. Set aside. In a bowl,
combine the soaked apricots, apple, and raisins. Place half of the fruit
mixture into the prepared dish. Mix the sugar and cinnamon. Sprinkle 1/3 of
the mixture over the fruit. Top with half of the bread quarters, the
remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the
remaining bread quarters on top, buttered side up. Whisk the egg substitute
and milk together, and pour over the bread. Sprinkle with remaining 1/3 of
the sugar mixture.
Bake for 35 to 40 minutes, until a tester inserted in the center comes out
clean. Cool in the dish for at least 10 minutes before spooning into dessert
bowls.
Per serving: 170 calories (0% calories from fat), 7 g protein, 4 g total fat
(2.0 g saturated fat), 27 g carbohydrates, 3 g dietary fiber, 9 mg
cholesterol, 338 mg potassium, 194 mg sodium
WW Points: 3
Diabetic exchanges: 1/2 very lean protein, 2 carbohydrate (1 bread/starch, 1
fruit), 1/2 fat