Peanut Buster Bread Pudding

Peanut Buster Bread Pudding

By now, most of you know that I consider Bread Pudding the "Mother of ALL Desserts", so I simply stirred both of my "food pleasures" into a new dessert. This "sinful looking but sinless" dessert quickly became a new pleasure of mine. But, I'm happy to share it with you.

Serves 6

1 (4-serving) package JELL-O 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 8x8-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:
HE: 2/3 Bread, 2/3 Fat, 1/2 Skim Milk, 1/4 Protein, 1/4 Slider, 6 Optional Calories
177 Calories, 5gm Fat, 10gm Protein,
23gm Carbohydrate, 293mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Fat, 1/2 Skim Milk

"Healthy Exchanges Food Newsletter, October 1995, pg. 1."

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