PUDDING
1 Loaf french bread 5 c Skim milk
4 tb Cocoa powder 3/4 c Sugar
1 tb Vanilla 4 Egg whites, lightly beaten
-RASPBERRY SAUCE-
1 pk Frozen raspberries in light -syrup, unfrozen
Pudding: Cube bread and place in a large bowl. Combine milk, cocoa,
sugar and vanilla until well blended. Add egg whites and stir. Pour
mixture over bread. Cover and let stand in refrigerator for 30-45
minutes.
Pre heat oven to 350 degrees. Place mixture in an oven proof dish and
place in a water bath (about 1-inch). Bake for 45 minutes.
Rapberry Sauce: Puree raspberries in blender. Strain through sieve to
remove seeds. Refrigerate sauce until serving time. Use 2 TBS sauce
per serving. Place sauce on plate, place pudding on sauce and
garnish with fresh berries.
Yields
12 servings