For a real treat, you could serve the bread pudding topped with some fresh raspberries and a dusting of confectioners’ sugar.
2 1/2 cups low-fat (1%) milk
1/2 cup egg substitute or 4 large egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
8 slices oatmeal bread, toasted and torn into bite-size pieces
1 1/3 cups raspberry applesauce or mixed berry applesauce
1 Preheat the oven to 350°F. Spray an 8-inch square baking dish with nonstick cooking spray.
2 In a large bowl, whisk together the milk, egg substitute, sugar, vanilla, cinnamon, and salt.
3 Place the toast in the baking dish and spread the apple-raspberry sauce on top. Pour the milk mixture over the apple-raspberry sauce.
4 Bake for 30 minutes, or until the pudding is set and the top is golden brown and puffed. Serve warm, at room temperature, or chilled. Makes 6 servings
total fat 3.4g
saturated fat 1.1g
dietary fiber 2g
good source of: riboflavin, selenium, thiamin, vitamin B12
When you cook the apples for applesauce, a type of soluble fiber called pectin is released when the apples' cell walls soften as they are heated. Like other types of soluble fiber, pectin helps to lower cholesterol. And it may also be useful for weight control. Pectin forms a viscous gel in the intestines, which slows the emptying of the stomach and creates a feeling of fullness. Pectin is used commercially as a binding and thickening agent in jams, jellies, and preserves.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.