PUDDING
1 Loaf french bread
4 tb Cocoa powder
1 tb Vanilla
5 c Skim milk
3/4 c Sugar
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.
From
Yields
12 Servings