Calypso Bread Pudding

Bread pudding is my absolute favorite dessert, and Cliff agrees it's surely one of his. The rum flavor and plump raisins in this version will make every man's heart beat fast, his hips sway, and his feet want to tap tap tap!
Serves 6

1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1 1/2 cups water
1 teaspoon coconut extract
1/2 cup raisins
8 sliced reduced-calorie white bread, torn into pieces
2 tablespoons flaked coconut

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, dry milk powder, undrained pineapple, and water. Cook over medium beat, stirring often, until mixture thickens and starts to boil. Remove from heat. Stir in coconut extract and raisins. Add bread pieces. Mix gently to combine. Spoon mixture into prepared baking dish. Evenly sprinkle coconut over top. Bake 30 to 35 minutes. Divide into 6 servings.

Each serving equals:
HE: 1 Fruit, 2/3 Bread, 1/3 Skim Milk, 13 Optional Calories
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264 Calories, 9gm Fat, 7gm Protein, 34gm Carbohydrate,
240mg Sodium, 1gm Fiber
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DIABETIC: 1 Fruit, 1 Starch

"Cooking Healthy With a Man in Mind, pg. 277."

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