Raspberry Pudding Recipe
Ingredients
1/2 loaf "light"sourdough bread
12 oz. can evaporated skim milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup skim milk
1 tsp sugar
8 pkts. concentrated acesulfame-K
1/2 cup egg substitute
1/2 cup raspberries
Directions
Cut the bread into large cubes.
Put the cubes into an ovenproof baking dish that has been coated with non-stick cooking spray.
Use a food processor to combine the other ingredients; pour the mixture over the cubes.
Let it sit a few minutes so the bread soaks in some of the wet mixture.
Place the baking dish in a large pan of hot water nearly to the top of the baking dish.
Bake in a preheated 350°F (180°C) oven for 35 minutes.
Put the cubes into an ovenproof baking dish that has been coated with non-stick cooking spray.
Use a food processor to combine the other ingredients; pour the mixture over the cubes.
Let it sit a few minutes so the bread soaks in some of the wet mixture.
Place the baking dish in a large pan of hot water nearly to the top of the baking dish.
Bake in a preheated 350°F (180°C) oven for 35 minutes.
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