Rhubarb Bread Pudding
Source of Recipe
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Rhubarb Bread Pudding
About.com
By Fiona Haynes - Low Fat Cooking Expert
WW Points
Serves 6.
Total Time: 70 minutes
To my mind, bread pudding is both brunch food and dessert food. Whichever you choose, this low fat rhubarb bread pudding should do the trick. Fat-free half and half slashes fat calories, and whole wheat bread provides a little boost of fiber to this sweet, though not too sweet, treat.
Ingredients:
1-1/2 cups fat free half and half
2 large eggs
1 large egg white
1 tsp vanilla extract
1/2 cup sugar
8 ounces whole wheat bread, cut into inch pieces
3 cups chopped fresh rhubarb (pieces should be about a 1/2 inch)
Zest of 1 large orange
2 tbsp brown sugar
Preparation:
Heat oven to 350 degrees. Spray and 8 x 8 baking dish with cooking spray.
In a large bowl, whisk half and half, eggs, egg white, vanilla and sugar together.
Add bread pieces and submerge them using the back of a wooden spoon to push the bread down. Add chopped rhubarb, orange zest and stir well.
Empty into baking dish and press down. Cover with foil and bake for 40 minutes. Uncover, add brown sugar and bake for 15 minutes or until set.
Per Serving: Calories 252, (Calories from Fat 30), Total Fat 3.4g (sat 0.8g), Cholesterol 70mg, Sodium 278mg, Carbohydrate 46.7g, Fiber 3.7g, Protein 8.8g ++++ WWP: 5
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