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Peanut Buster Bread Pudding
1 (4-serving) package Jello sugar-free vanilla cook and serve pudding mix
3 cups skim milk
1 teaspoon vanilla extract
2 tablespoons Peter Pan reduced-fat peanut butter
1/4 cup chopped dry roasted peanuts (1 ounce)
2 tablespoons mini chocolate chips (1/2 ounce)
8 slices reduced-calorie bread, cubed
Preheat oven to 350 degrees. In a large bowl, combine dry pudding mix, skim milk and vanilla extract. Stir in peanut butter. Mix well to combine. Add peanuts, mini chocolate chips and bread cubes, mixing gently to combine. Pour mixture into an 8- by 8-inch baking dish sprayed with butter-flavored cooking spray. Bake 40 to 45 minutes. Place baking dish on wire rack and let set 5 minutes. Cut into 6 pieces. Good served warm or cold.
Each serving equals: 177 calories, 5 grams fat, 10 grams protein, 23 grams carbohydrates, 293 milligrams sodium and 1 gram fiber.
Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa.