Chocolate Peanut Butter Bread Pudding
JoAnna M. Lund
Instead of succumbing to high-calorie peanut butter cups, try this scrumptious way of getting your chocolate-peanut butter fix! I bet you'll be surprised and delighted by how rich this recipe tastes.
Serves 6
1 (4-serving) package JELL-O sugar-free chocolate cook-and-serve pudding mix
3 cups fat-free milk
1/4 cup Peter Pan reduced-fat peanut butter
1/4 cup Splenda Granular
1 teaspoon vanilla extract
12 slices reduced-calorie white bread, torn into pieces
3 tablespoons mini chocolate chips
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large saucepan, combine dry pudding mix and milk. Cook over medium heat until mixture starts to thicken and begins to boil, stirring often. Remove from heat. Stir in peanut butter, Splenda, and vanilla extract. Add bread pieces. Mix gently to combine. Spread mixture evenly into prepared baking dish. Evenly sprinkle chocolate chips over top. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 mintues. Divide into 6 servings.
Each serving equals:
HE: 1 Bread, 2/3 Protein, 2/3 Fat, 1/2 Fat-Free Milk, 1/4 Slider, 16 Optional Calories
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246 Calories, 6gm Fat, 12gm Protein, 36gm Carbohydrate,
452mg Sodium, 183mg Calcium, 1gm Fiber
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DIABETIC: 1 Starch, 1 Fat, 1/2 Meat, 1/2 Fat-Free Milk
"The Open Road Cookbook, page 216."
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