10 ea Sl day old sourough or 1/2 c Sugar
-French bread, torn in AND
-pieces 6 ea Pk Sweet ‘n Low
1 qt Skim milk, heated 1 t Vanilla
1 c Evaporated skim milk 1/2 t Nutmeg
1 c Egg Beaters 1 t Cinnamon
1 c Sugar 1/4 c Liquid butter buds
OR 1/2 c Seedless raisins
AMARETTO SAUCE
3/4 c Egg Beaters 1 t Vanilla
1 c Sugar 1 1/2 c Skim milk
OR 1 ea Tb cornstarch
1/2 c Sugar 1/4 c Water
AND 3 ea Tb Amaretto or brandy
6 ea Pk Sweet ‘n Low
Preheat oven to 350F. Combine bread, skim milk and evaporated skim
milk. In another bowl, beat Egg Beaters slightly, adding sugar
gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon,
Butter Buds and raisins. Pour into a shallow 2-qt. baking dish that
has been sprayed with a nonstick spray. Set into a larger pan and
pour in hot water to a depth of 1″. Bake 1 hour or until a knife
inserted in the center comes out clean. Serve warm with Amaretto
sauce. Sauce: In a small saucepan, beat Egg Beaters slightly, adding
sugar gradually. Stir in skim milk and vanilla, blending well. Cook
over low heat, stirring, until mixture boils. In a small bowl, blend
cornstarch and water. Stir into hot mixture. Cook, stirring, until
thickened. Remove from heat and stir in Amaretto. Serve slightly
warm. Makes 2 cups. Per sugar serving: 222 cal., 0.5g fat (2%), 3mg
chol., 1g fiber, 8g pro., 46g carb., 221mg sod. Per S&L serving: 177
cal., 34g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5
Entered by Carolyn Shaw 3-95.
Yields
16 ———-