We must admit we did indulge ourselves in the Pina Colada bread pudding yesterday. Who could resist something so fragrant with pineapple and bananas and rum?
Today, however, as we contemplate the prospects of wearing a bathing suit to the beach, we’re thinking of a slimmer version of this bread pudding that’s rich in flavor, but lower in calories.
Created by JoAnna Lund, author of numerous diet cookbooks, today’s recipe for Calypso Bread Pudding uses JoAnna Lund’s Healthy Exchanges® method of exchanging one ingredient for a healthier choice. JoAnna, who passed away about a year ago, considered bread pudding to be her “absolute favorite dessert.”
JoAnna remarked about this recipe, which appears in Cooking Healthy with a Man in Mind (1997, Healthy Exchanges, Inc.): “The rum flavor and plump raisins in this version will make every man’s heart beat fast, his hips sway, and his feet want to tap tap tap!” She indeed had a way with words as well as recipes.
In memory of JoAnna Lund and all of our special family members and friends who we have lost to cancer, we are participating in the Cook for the Cure fight against breast cancer. I encourage you to check out this link and to send in a donation.
CALYPSO BREAD PUDDING
(from Cooking Healthy with a Man in Mind by JoAnna Lund)
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk powder
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1-1/2 cups water
1 teaspoon coconut extract
1/2 cup raisins
8 slices reduced-calorie white bread, torn into pieces
2 tablespoons flaked coconut
Preheat oven to 350 degrees F. Spray 8x8-inch baking dish with butter-flavored cooking spray. In large saucepan combine dry pudding mix, milk powder, undrained pineapple, and water. Cook over medium heat, stirring often, until mixture thickens and starts to boil. Remove from heat. Stir in coconut extract and raisins. Add bread pieces. Mix gently to combine Spoon mixture into prepared baking dish. Evenly sprinkle coconut over top. Bake 30 to 35 minutes. Divide into 6 servings.
Each serving equals:
HE: 1 fruit, 2/3 Bread, 1/2 Skim Milk, 13 optional calories
164 Calories, 0 gm Fat, 7 gm Protein, 34 gm Carbohydrate, 240 mg Sodium, 1 gm Fiber
Diabetic: 1 Fruit, 1 Starch