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7/4/08 1:47 P

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Peanut Butter Bread Pudding
Fast, Cheap, and Easy p.184

This recipe comes out of JoAnna Lund's "Fast, Cheap and Easy" cookbook
Prize Winning Peanut Butter Bread Pudding

1/4 cup Peter Pan® reduced-fat peanut butter
8 slices day old reduced-calorie bread
1 (4-serving) package JELL-O® sugar-free vanilla cook and serve
pudding mix
2 cups skim milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray. Evenly spread peanut butter on bread.
Fold each piece of bread in half and break into pieces. In a large
bowl, combine dry pudding mix, skim milk and vanilla extract. Mix
well using a wire whisk. Ad bread pieces. Stir gently to combine. Let
set ofr about 5 minutes. Pour mixture into prepared baking dish. Bake
for 25 to 30 minutes. Divide into 6 servings. Good warm or cold.

HINT: Could be topped with fruit of your choice. If using, count
accordingly.

Each serving equals:

HE: 1 bread, 1 protein, 1 fat, 1/2 skim milk, 1/4 slider

234 calories, 6 gm fat, 13 gm protein, 32 gm carbohydrate,
483 mg sodium, 186 mg calcium, 6 gm fiber

DIABETIC: 1 1/2 starch/ carbohydrate, 1/2 skim milk,



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