Warm Chocolate Bread Pudding

Recipe by: Better Homes and Gardens Low Calorie Low Fat Recipes pg. 32

4 Points Per Serving

Cooking oil or nonstick cooking spray

1 c. firm-textured white bread cubes (from about 1 1/4 slices of Italian or sourdough bread)

2 T. miniature semisweet chocolate pieces

2 T. sugar

1/3 c. fat-free milk

3 T. refrigerated or frozen egg product, thawed, or 1 egg

1/2 t. finely shredded orange or tangerine peel

1/4 t. vanilla

sifted powdered sugar or fat-free whipped topping (optional)

Preheat the oven to 350º. Spray two 6-oz individual souffle dishes or custard cups with cooking oil or nonstick cooking spray. Divide the bread cubes between the two dishes or cups. Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat till the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary. Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all the bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1-2 hours before baking. Uncover before baking. Bake in a 350º oven for 15-20 minutes till the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.

Makes 2 servings

Nutrition facts: 163 cal., 4 g total fat (0 g sat. fat), 80 mg calcium, 125 mg sodium, 29 g carbo., 0 g fiber, 5 g pro.

Food exchange: 1 starch