Baked Peach Pudding (6 PTS) Recipe - Cooking Index
Baked Peach Pudding (6 PTS) Recipe - Cooking Index
| 3 cups | 711ml | Fresh peaches - thinly sliced |
| 2 cups | 474ml | Skim milk |
| 2 cups | 292g / 10oz | Bread crumbs |
| 1 pinch | Salt | |
| 1 cup | 160g / 5.6oz | Dark brown sugar |
| 1/4 cup | 49g / 1.7oz | Egg Beaters® 99% Egg Substitute |
| 1 | Egg | |
| 1/4 cup | 49g / 1.7oz | I Can't Believe It's Not Butter - Light |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
Preheat oven to 350F. Scald milk, stir hot milk into bread crumbs. Add butter and mix well. Add salt, brown sugar, eggs, cinnamon, stir into bread crumb mixture. Fold in peaches. Butter a casserole dish, pour in pudding mixture and bake 1 hour.
Per serving: 305 Calories; 7g Fat (21% calories from fat); 10g Protein; 51g Carbohydrate; 37mg Cholesterol; 492mg Sodium; 3.5 g fiber Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates
Source:
Anita A. Matejka
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