Greek Islands Bread Pudding

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* Exported from MasterCook *

 

Greek Islands Bread Pudding

 

Recipe By :Graham Kerr

Serving Size : 6 Preparation Time :0:00

Categories : Dessert

 

Amount Measure Ingredient -- Preparation Method

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4 whole-wheat pitas (6 inches each) -- each cut into 6

wedg

6 tablespoons dried currants or raisins -- divided

1 1/2 cups 1% low-fat milk

1 can evaporated fat-free milk (12 ounces)

6 tablespoons honey -- divided

2 tablespoons orange rind strips

2 teaspoons dried rosemary

1 1/2 cups egg substitute

1 teaspoon ground cinnamon

2 tablespoons sliced almonds

 

Preheat oven to 350 degrees.

 

Arrange 8 pita wedges in a deep 9-inch round cake pan or 2-quart souffle dish;

sprinkle with 2 tablespoons currants. Repeat layers

twice, ending with currants.

 

Combine milks, 1/4 cup honey, orang rind, and rosemary in a medium saucepan.

Cook over medium heat 10 minutes. Strain milk mixture

through a sieve into a large bowl; discard solids. Add egg substitute, vanilla,

and cinnamon; stir with a whisk. Pour over pita

layers; cover and chill 30 minutes. Drizzle with 1 tablespoon honey. Cool on a

wire rack.

 

Source:

" Cooking Light Sept., 1999 p. 16 "

 

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Per serving: 206 Calories (kcal); 9g Total Fat; (38% calories from fat); 9g

Protein; 23g Carbohydrate; 4mg Cholesterol; 152mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

NOTES : Calories 277 (8% from fat); Fat 2.6g (sat. 0.7g, mono 1.1g, poly 0.4g);

Protein 14.5g; Carb 48.7g; Fiber 3g; Chol 5mg; Iron

2.6mg; Sodium 190mg; Calc 299mg