1/2 c Chocolate chips
3 c Skim milk
2 Eggs
1/2 ts Salt
1/3 c Sugar substitute
2 ts Vanilla extract
8 sl Dry bread
Melt the chocolate chips in 1 cup of the skim milk over medium
heat. Stir in the remaining milk. Set aside. Beat eggs until
frothy; add salt, sugar substitute, and vanilla extract. Beat well.
Stir egg mixture into chocolate/milk mixture. Trim crust from bread
and cut into slices into small cubes. Drop cubes into greased
1-1/2 qt casserole or baking dish. Pour chocolate mixture over the
bread cubes; be sure to saturate all the cubes. Set casserole in
pan of hot water. Bake at 350°F for 1 hour or until pudding is
completely set. Serve warm or cold.
Exchanges: 1 Bread + 1 Fat
Per serving: 99 cal
Recipe FROM: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal Master
