Bread and Butter Pudding I

Bread and Butter Pudding (makes 8 servings)

refrigerated butter-flavored cooking spray 8 slices whole wheat bread 1 1/2 tablespoons (19 g) unsalted butter, softened 1/3 cup (35 g) chopped dried apricots, soaked in 2 tablespoons (30 ml) brandy for 5 minutes 1 large baking apple, cored, peeled, and chopped 1/4 cup (36 g) golden raisins 1 tablespoon (12 g) sugar 1 teaspoon (5 ml) ground cinnamon 3/4 cup (180 ml) egg substitute 2 1/4 cups (540 ml) 1% low-fat milk

Preheat oven to 350�F (180�C), Gas Mark 4. Lightly coat a 2-quart ( l) casserole dish with cooking spray.

Trim and discard the crusts off each bread slice. Thinly butter each slice and cut into quarters. Set aside.

In a bowl, combine the soaked apricots, apple, and raisins. Place half of the fruit mixture into the prepared dish. Mix the sugar and cinnamon. Sprinkle 1/3 of the mixture over the fruit. Top with half of the bread quarters, the remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the remaining bread quarters on top, buttered side up.

Whisk the egg substitute and milk together, and pour over the bread. Sprinkle with remaining 1/3 of the sugar mixture. Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean. Cool in the dish for at least 10 minutes before spooning into dessert bowls.

Per serving: 170 calories (0% calories from fat), 7 g protein, 4 g total fat (2.0 g saturated fat), 27 g carbohydrates, 3 g dietary fiber, 9 mg cholesterol, 338 mg potassium, 194 mg sodium Diabetic exchanges: 1/2 very lean protein, 2 carbohydrate (1 bread/starch, 1 fruit), 1/2 fat

http://www.diabetic-recipes.com/recipes/jan01_5.6.htm

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group