Recipe - Banana Cocoa Bread Pudding

8 sl Low calorie whole wheat
bread cut into 1" cubes
Non stick vegatable spray
4 tablespoon Cocoa powder
4 tablespoon Sugar
3 Ripe bananas pureed
4 tablespoon Nonfat dry milk
One fourth teaspoon Salt
2 Egg whites
1 cup Skim or low fat milk
1 teaspoon Vanilla
8 ounce Vanilla low fat; or no fat
yogurt

From: Barbara Schmidt smgin2@SPRYNET.COM

Date: Sat, 13 Jul 1996 12:29:34 0700
Preheat oven to 325. On a baking sheet toast bread until crisp, about 15
minutes. Remove from oven and allow to cool briefly. Spray a 9x9" baking
dish with the nonstick spray, and set aside. In the bowl of a food
processor or blender, combine the cocoa, sugar, bananas, nonfat dry milk,
salt, egg whites and skim or lowfat milk, and vanilla. Puree to make a
smooth liquid. Pour the banana cocoa mixture over the toasted bread cubes,
and press the cubes to coat evenly. Bake for 25 minutes or until firm.
Remove from heat and allow to cool slightly. Serve warm with the low fat
vanilla yogurt, or any flavor you like that wont overpower the taste of the
bread pudding. serves 8 165 calories, 1 gm fat, 32.7 gms carbohydrates,
3mg, sodium, 263 mg

EATL Digest 12 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.