Diabetic Recipes

Diabetic Recipes - BREAD PUDDING Yield: 8 servings

Meatloaf


INGREDIENTS

- 2 cups low fat milk
- 1 cup egg substitute
- 3/4 cup Prune Puree (recipe to follow)
- 3/4 cup sugar substitute
- 1/2 cup evaporated skim milk
- 2 tablespoons diet margarine, melted
- 1 teaspoon vanilla extract
- 1/3 cup carob powder
- 6 French bread slices (cut 3/4 inch thick and one inch square)
- 1 teaspoon powdered cinnamon

DIRECTIONS

In a large bowl, combine the low fat, milk, egg substitute,
Prune Puree, sugar substitute, evaporated skim milk, margarine,
vanilla extract and carob powder. Blend very well. Add the
bread cubes and mix. Place the mixture in 8 8-ounce pudding
cups. Cover and place in the refrigerator for 3 hours.

Preheat oven to 350 degrees F. Uncover the pudding cups. Bake for
45 minutes. Sprinkle tops with cinnamon. Serve immediately.

PRUNE PUREE
Yield: 2 Cups
Source: "The Diabetic Dessert Cookbook" by Coleen Howard

INGREDIENTS

- 1/4 cup diet maple syrup
- 2 tablespoons sugar substitute
- 1 (12 ounce) package whole, pitted prunes
- 2/3 cup water

DIRECTIONS

In a food blender, place the diet maple syrup, sugar
substitute and the prunes. Blend well. Slowly add the water.
Blend until mixture is smooth.

Nutritional Information Per Serving (one 8-ounce cup):
Calories: 161, Carbohydrate: 22.5 g, Cholesterol: 1.99 mg,
Fat: 3.38 g, Fiber: 2.44 g, Protein: 9.59 g, Sodium: 279 mg
Diabetic Exchanges: 1-1/2 Bread/Starch, 1 Reduced Fat Milk