4 sl Firm-textured white bread 1 ts Vanilla
2 ts Margarine, melted 1 pk (4-serving size) JELL-O
2 md Apples, chopped -Vanilla Flavor Sugar-Free
1/4 c Chopped walnuts -Pudding and Pie Filling *
2 c Cold 2% lowfat milk 1 ts Ground cinnamon, divided
1/2 c Thawed frozen egg substitute
* Use the cooked pudding and pie filling mix.
Heat oven to 350 degrees F.
Lightly brush bread slices with margarine; cut into 1/2-inch cubes.
Place on cookie sheet. Bake 10 minutes or until lightly toasted. Place in
shallow 1 1/2-quart baking dish. Add apples and walnuts; toss lightly.
Pour milk, egg substitute and vanilla into large mixing bowl. Beat with
wire whisk until well blended. Add pudding mix and 1/2 teaspoon cinnamon;
whisk until well blended. Pour over bread mixture; sprinkle with remaining
1/2 teaspoon cinnamon. Bake 30 minutes. Remove pan from oven; let stand
10 minutes before serving. Makes 8 servings.
Nutritional information per serving: calories – 130, protein – 5 gm.,
fat – 5 gm., carbohydrates – 17 gm., cholesterol – 5 mg., sodium – 190 mg.
Diabetic Exchanges: Starch/Bread – 1, Fat – 1.
FROM: There’s Always Room for Sugar Free JELL-O
Yields
8 servings