lisalewis@firstplace
November 30th, 2006, 10:59 AM
Serves: 8
Ingredients:
1 piece vanilla bean, split lengthwise
2 cups fat free half-and-half, divided
1/2 cup boiling water
1/2 cup chopped dried mixed fruit
1/4 cup raisins
1 tablespoon margarine, melted
10 slices Italian bread, 1/2" thick slices (6 1/2 ounces)
Vegetable cooking spray
1/2 cup Splenda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup Egg Beaters 99% egg substitute
1/2 cup Lite Cool Whip, thawed
Preparation:
Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan. Pour 1 cup of fat free half and half into pan, and cook over medium-low heat to 180 degrees or until tiny bubbles form around edge of pan (do not boil). Remove from heat, and let cool; discard vanilla bean. Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain). Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly toasted. Arrange half of bread in an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread. Combine the vanilla-milk mixture, remaining half and half, and next 4 ingredients in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten. Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 20 minutes or until set. Let cool slightly and top with Cool Whip.
Exchanges: 1 bread, 1/2 fruit, 1/2 milk, 1/2 fat
Nutrition Per Serving: 193 Calories; 3g Fat (14.7% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 317mg Sodium.
Ingredients:
1 piece vanilla bean, split lengthwise
2 cups fat free half-and-half, divided
1/2 cup boiling water
1/2 cup chopped dried mixed fruit
1/4 cup raisins
1 tablespoon margarine, melted
10 slices Italian bread, 1/2" thick slices (6 1/2 ounces)
Vegetable cooking spray
1/2 cup Splenda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup Egg Beaters 99% egg substitute
1/2 cup Lite Cool Whip, thawed
Preparation:
Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan. Pour 1 cup of fat free half and half into pan, and cook over medium-low heat to 180 degrees or until tiny bubbles form around edge of pan (do not boil). Remove from heat, and let cool; discard vanilla bean. Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain). Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly toasted. Arrange half of bread in an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread. Combine the vanilla-milk mixture, remaining half and half, and next 4 ingredients in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten. Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 20 minutes or until set. Let cool slightly and top with Cool Whip.
Exchanges: 1 bread, 1/2 fruit, 1/2 milk, 1/2 fat
Nutrition Per Serving: 193 Calories; 3g Fat (14.7% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 317mg Sodium.