Cocoa Berry Bread Pudding
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.
1/4 cup almonds, slivered
8 slices whole wheat bread
2 cups raspberries, fresh or frozen (thawed)
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
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.
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.
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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In the Thomas Nast cartoon that first depicted Santa Claus with a sleigh and reindeer, he was delivering Christmas gifts to soldiers fighting in the U.S. Civil War. The cartoon, entitled "Santa Claus in Camp," appeared in Harper's Weekly on January 3, 1863.