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Ingredients
- Non-stick cooking spray
- 3 lg. Large eggs
- 3 c. skim lowfat milk
- 1/2 c. reduced calorie pancake syrup
- 2 teaspoon grated orange peel
- 11 slices reduced calorie bread
- 1/2 c. currants
Directions
- Preheat oven to 325 degrees. Grease 2 qt casserole with nonstick cooking spray; set aside. In large bowl, whisk Large eggs till frothy. Whisk in lowfat milk, syrup, orange peel and 1/4 tsp. salt. Set aside. Quarter 3 slices bread; cut remainder into 1 inch squares. Dip bread quarters into lowfat milk mix; arrange, points up, around side of casserole. Soak bread cubes and currants in lowfat milk mix 5 min. Pour bread cubes, currants and any lowfat milk mix into casserole.
- Place in roasting pan in middle of oven. Pour boiling water into pan to halfway up side of casserole. Bake 1 hour and 10 min, till knife inserted in center comes out clean.
- Make Orange Sauce: In saucepan, combine cornstarch and sweetener. Blend in orange juice and 1/2 c. water. Bring to boiling, stirring. Cook 1 minute. Cold slightly; stir in orange. Serve pudding hot with Orange Sauce. If you like, garnish with lemon peel rose and mint sprig. Makes 8 servings, (1 1/2 c. sauce), 178 calories each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 47 | 16% |
| Total Fat 5.24g | 7% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 352mg | 15% |
| Potassium 315mg | 9% |
| Total Carbs 49.8g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 16.09g | 11% |
| Protein 11.02g | 18% |
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