Low-Fat Chocolate-Banana Bread Pudding

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* Exported from MasterCook *

 

Low-Fat Chocolate-Banana Bread Pudding

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups nonfat plain yogurt

1/2 cup evaporated skim milk

1/2 cup low-fat cocoa powder

4 large egg whites

1/2 cup firmly packed dark brown sugar

1/4 cup granulated sugar

2 tablespoons dark rum

3 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/4 cup semisweet chocolate chips

2 medium ripe bananas

3 cups day-old firm-textured white bread -- cut into 1/2-inch

cubes (about 6 slices)

1 teaspoon conectioners (10X) sugar

 

ZIVA SANTOP, Agoura Hills, California

 

Ziva, a native of Johannesburg, South Africa, taught herself to cook. Although

she likes cooking (and eating) chocolate desserts, a vegetarian diet combined

with exercise and calorie control keeps her weight under control. " My family

loves bread pudding but because of health problems we have tended to stay away

from desserts, " she says. " Now that numerous low-fat products are available,

it's' easier to create tasty low-fat desserts. Since chocolate and banana go

well together, I decided to combine them to create this bread pudding. "

 

Makes 6 servings

 

Nonfat yogurt, low-fat cocoa, evaporated skim milk, and egg whites may be the

dieter's best friends. Teamed with bananas, rum, cinnamon, and nutmeg, they

lighten up an old favorite without sacrificing an ounce of goodness.

 

1. Preheat oven to 350F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking

spray and set aside.

 

2. Combine all ingredients except bananas, bread cubes, and 10X sugar in large

bowl.

 

3. Peel bananas, chunk, then puree 2 minutes in food processor or electric

blender at high speed. Scrape down work bowl sides and churn I minute longer

until completely smooth.

 

4. Blend banana puree into pudding mixture, fold in bread cubes, and let stand

20 minutes at room temperature.

 

5. Pour pudding mixture into prepared pan and bake uncovered until pudding is

completely set and a cake tester inserted in center comes out cleanabout 1 hour

and 10 minutes. Transfer pudding to wire rack and cool in upright pan for 20

minutes--pudding should still be warm.

 

6. Sift 10X sugar on top of pudding and serve.

 

RE C I P E F R 0 M

 

Ziva Santop; Agoura Hills, California

 

Source:

" GMA's Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 143 Calories; 2g Fat (15.2% calories from

fat); 8g Protein; 21g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 194mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0