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Cocoa Berry Bread PuddingMerry Christmas Wish

Wishing you a very Merry Christmas

Made with whole wheat bread, fresh or frozen raspberries and cocoa powder this is a fantastic Cocoa Berry Bread Pudding extremely low in fat while high in flavor.

Raspberries for Cocoa Berry Bread Pudding


1/4 cup almonds, slivered
8 slices whole wheat bread
2 cups raspberries, fresh or frozen (thawed)
1 egg
2 egg whites
1-1/3 cup evaporated skim milk
1/4 cup cocoa powder
1/4 cup Splenda
2 tablespoons chocolate or raspberry liquer

Recipe Directions

Preheat oven to 350 degrees . Lightly coat a 9 x 13 inch baking pan with cooking spray. Lightly toast almonds for about 5 minutes in preheated oven.

Remove crusts from bread slices and discard. Cut bread into small cubes.

Spread half of the bread cubes in the prepared pan. Sprinkle with half of the raspberries.

Cocoa berry bread pudding with raspberries

In a medium-sized mixing bowl combine the egg, egg whites, evaporated skim milk, cocoa, Splenda and liquer. Beat until well blended.

Pour half of the egg mixture over the bread and raspberries in pan. Top with the remaining bread cubes and raspberries. Pour the remaining egg mixture evenly over all. Sprinkle with toasted almonds.

Bake 30 to 35 minutes, until set.

Nutrition Information

Recipe makes 8 servings
Calories: 164; Carbohydrates: 21g; Protein: 9g; Fat: 4g

Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Low-fat milk, 1/2 Lean meat

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