1 1/2 c 2% milk 3 Egg whites
1/2 c Raisins 1 Egg
1/2 c Firmly packed brown sugar 1 cn (12oz) evaporated skim milk
1/3 c Sugar 10 sl (3/4″) French bread, cut in
1 ts Vanilla Cubes
1/4 ts Ground cinnamon Cooking spray
RUM SAUCE
1/2 c Sugar 2 tb Flour
2 tb Reduced calorie stick 1 c 2% milk
Margarine 3 tb Dark rum
Combine milk, raisins, brown sugar, sugar, vanilla, cinnamon, egg
whites, egg and evaporated milk in a large bowl; stir well. Add bread
cubes and toss gently. Let stand 1 hour.
Spoon into a 10 x 7″ baking dish coated with cooking spray. Bake at
350F. for 35 minutes or until pudding is set. Serve warm or at room
temperature with Rum Sauce.
Per serving: 299 cal, 9.2 g protein, 3.5 g (11%) fat, 57 g
carbohydrate, 1.1 g fiber, 28 mg cholesterol, 1.3 mg iron, 290 mg
sodium, 203 mg calcium.
RUM SAUCE:
Combine sugar and margarine in a saucepan. Place over medium heat and
cook until the margarine melts.
Add flour and cook for 1 minute, stirring constantly with a wire
whisk. Gradually add milk and cook until thickened, stirring
constantly. Remove from the heat and stir in the rum. Makes 1 1/4
cups. Serving size: 2 tablespoons
Per serving: 69 calories, 1 g protein, 1.6 g (21%) fat, 12.3 g
carbohydrate, 0 g fiber, 2 mg chol, 0.1 mg iron, 40 mg sodium, 31 mg
calcium.
Cooking Light 12/94 Carolyn Shaw 7-95
Yields
10 servings