AmyCremen.com

So, I LOVEEEEEE Hungry Girl and I always, always, always am making something from her website or cookbook.  I have even had the PLEASURE of exchanging a PERSONAL e-mail with Lisa Lillian!!!

I was craving a sweet dessert tonight, but as you know after watching a little known TV show, I have given up fattening, bad for me foods forever!!  That’s when I decided to dig in the HG archives and find a bread pudding recipe!

I decided to put a little twist on the recipe and exchange the peanut butter with Chocolate PB2 (www.bellplantation.com)!!

So, here it is!:

3 slices 35-40 calorie bread (Aunt Millies Whole Wheat Light or D’dtaliamo Light Itallian Bread) (35-40 calories)

2 tbsp. Hersheys Dark Chocolate Chips (70 calories)

1 cup fat-free milk (80 calories)

2 tbsp Splenda Brown Sugar Blend (48 calories)

1/3 cup Eggbeaters (45 calories)

2 tbsp Chocolate PB2 (go to www.bellplantation.com to order) (54 calories)

2 tbsp. Cool Whip Free (for topping) (15 calories)

Directions:

Preheat oven to 350 degrees.  Place bread cubes in a 1-quart baking dish coated w/ nonstick cooking spray; sprinkle with chocolate chips.  Combine fat-free milk, brown sugar, Eggbeaters, and Chocolate PB2 in a bowl and whisk until smooth.  Pour mixture over bread cubes (make sure all bread is covered); let stand 5 minutes.  Bake at 350 degrees for 45-50 minutes or until pudding is firm.  Add 2 tbsp. Cool Whip Free to each serving; serves 4. Approximately 140 calories per serving.

ENJOY!!!