BREAKFAST BREAD PUDDING - JOANNA LUND
HELP: Healthy Exchanges Lifetime Plan p.281
4 slices reduced-calorie bread, toasted
2 tablespoons Peter Pan reduced-fat peanut butter
2 tablespoons spreadable fruit (any flavor)
1 (4-serving) pkg JELL-O sugar-free instant vanilla pudding mix
2 cups fat-free milk
Spread slices of toast evenly with peanut butter and spreadable fruit.
Cut into small cubes. Evenly spoon cubes into four dishes. In a medium
bowl, combine dry pudding mix and milk. Mix well using a wire whisk.
Pour 1/2 cup pudding mixture over cubes in each dish. Refrigerate at
least 2 hours.
Serves 4 - Each serving equals:
HE: 1/2 Protein, 1/2 Bread, 1/2 Fat, 1/2 Fruit, 1/2 Fat Free Milk,
1/4 Slider, 5 Optional Calories
180 Calories, 4g Fat, 9g Protein, 27g Carbohydrate, 519mg Sodium,
2g Fiber
Diabetic Exchanges: 2 Starch, 1 Meat
Hint: best if made the night before (My note: it truly is better made the night before. I didn't think of it til this morning and just made it and ate it - and it was purty goooood.)
Just think of all the ways you could modify this recipe - you could do banana pudding and bananas - you could do chocolate pudding and bananas .....................
Oh, this is a good desert dish, too.
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