8 sl Low calorie whole wheat
-bread cut into 1″ cubes
Non stick vegatable spray
4 tb Cocoa powder
4 tb Sugar
3 Ripe bananas pureed
4 tb Nonfat dry milk
1/4 ts Salt
2 Egg whites
1 c Skim or low fat milk
1 ts Vanilla
8 oz Vanilla low fat; or no fat
-yogurt
From: Barbara Schmidt smgin2@SPRYNET.COM
Date: Sat, 13 Jul 1996 12:29:34 -0700
Preheat oven to 325. On a baking sheet toast bread until crisp, about 15
minutes. Remove from oven and allow to cool briefly. Spray a 9×9″ baking
dish with the nonstick spray, and set aside. In the bowl of a food
processor or blender, combine the cocoa, sugar, bananas, nonfat dry milk,
salt, egg whites and skim or lowfat milk, and vanilla. Puree to make a
smooth liquid. Pour the banana cocoa mixture over the toasted bread cubes,
and press the cubes to coat evenly. Bake for 25 minutes or until firm.
Remove from heat and allow to cool slightly. Serve warm with the low fat
vanilla yogurt, or any flavor you like that wont overpower the taste of the
bread pudding. serves 8 165 calories, 1 gm fat, 32.7 gms carbohydrates,
3mg, sodium, 263 mg
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings