Chocolate bread pudding souffles are low-cal Valentine goodies

We must serve something chocolate for Valentine’s Day. That’s a given. Choosing from a long list of delectable treats is a problem. Well, of course we could solve it by making them all. And high on our agenda is today’s recipe for these lovely soufflés that are not only special, but also low in calories.

Thanks to Betty in California for sharing this recipe, and also to the Betty Crocker Test Kitchens for coming up with it. They suggest serving these desserts as soon as they come out of the oven.

CHOCOLATE BREAD PUDDING SOUFFLES

Nonstick cooking spray
Sugar
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1-1/3 cup fat-free milk
1/2 teaspoon vanilla
1-1/2 cups dry French bread cubes (crusts removed)
1 tablespoon margarine or butter
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
3 tablespoons sugar

1. To attach foil collars to eight 5-ounce soufflé dishes, fold eight 12x4-inch strips of foil in half lengthwise. Lightly coat one side of each strip with nonstick cooking spray; sprinkle each with 1/4 teaspoon sugar. Place collars around ungreased soufflé dishes, sugar side toward center, extending 1 inch above dishes. Secure with tape or piece of 100-percent-cotton string. Set soufflé; dishes aside.
2. In medium bowl stir together 1/4 cup sugar, cocoa powder, and cinnamon; add 2/3 cup milk and vanilla. Stir in bread cubes; set aside.
3. In small saucepan melt margarine or butter. Stir in flour. Add remaining 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. In large mixing bowl beat egg yolks for 5 minutes or until thick and lemon-colored. Gradually stir in flour mixture; stir in bread mixture.
4. Wash beaters thoroughly. In large mixing bowl beat egg whites until soft peaks form (tips curl). Gradually add 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
5. Bake in 350 degrees F; oven for 20 to 25 minutes or until knife inserted near centers comes out clean. Serve immediately. Makes 8 soufflés.
CARB GRAMS PER SERVING: 23
Nutrition Facts Per Serving: Servings: 8 soufflés Calories 153 Total Fat (g) 4 Saturated Fat (g) 1 Monounsaturated Fat (g) x Polyunsaturated Fat (g) x Cholesterol (mg) 81 Sodium (mg) 137 Carbohydrate (g) 23 · Total Sugar (g) x Fiber (g) 0 Protein (g) 6 Vitamin A (DV%) 16 Vitamin C (DV%) x Calcium (DV%) Iron (DV%) Diabetic Exchanges Starch (d.e.) 1.5 Fat (d.e.) .5
(Recipe from Betty Crocker Test Kitchens)

Low-cal bread pudding features ham, spinach and Gruyere cheese

After we catch our breath from the holiday hoopla, we plan to give a brunch party, inviting some neighbors and friends who we didn’t get to see last month. And knowing that people are watching their calories, we’re on the lookout for recipes that won’t strain the waistline, but are still full of flavor.

Today’s recipe is at the top of our list. No reason not to keep on feasting, even when trying to trim calories. And believe it or not, today’s dish, rich as it looks, has only 276 calories per serving. Yay!

Excerpted from The EatingWell Diet book, this pudding features whole grain bread and egg whites along with whole eggs, thus cutting down on the number of high-cholesterol yolks. The diet gurus suggest using a high-quality ham, which “infuses the pudding with a smoky flavor.” The aroma is divine, enhanced with Dijon mustard and fresh rosemary along with roasted red peppers. The Gruyere is used as a topping.

I bet the brunch crowd won’t believe this dish is a bread pudding!

HAM, GRUYERE & SPINACH BREAD PUDDING

4 large egg whites
4 large eggs
1 cup skim milk
2 tablespoons Dijon mustard
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
2 tablespoons freshly ground pepper
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups chopped spinach, wilted (see tip)
1 cup diced ham steak (5 ounces)
1/2 cup chopped, jarred roasted red peppers
3/4 cup shredded Gruyere cheese

1. Preheat oven to 375 degrees F. Coat 11x7-inch glass baking dish or 2-quart casserole with cooking spray.
2. Whisk egg whites, eggs and milk in medium bowl. Add mustard, rosemary and pepper; whisk to combine.
3. Toss bread, spinach, ham and peppers in large bowl. Add egg mixture and toss to coat. Transfer to prepared baking dish and push down to compact. Cover with foil.
4. Bake until custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to wire rack and cool for 15 to 20 minutes before serving. Makes 6 servings.
To make ahead: Prepare pudding through step 3; refrigerate overnight. Let stand at room temp; while oven preheats. Bake as directed.
Tip for wilting greens: Rinse greens thoroughly. Transfer to large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out any excess moisture from greens before adding to recipe.
(Per serving: 276 calories; 10 g fat (4 g sat, 3 g mono); 169 mg cholesterol; 25 g carbohydrate; 21 g protein; 3 g fiber; 746 mg sodium; 422 mg potassium)
(Recipes from The EatingWell Diet, © 2007 by Eating Well, Inc. Countryman Press. Order the book from Countryman Press, or call 1-800-245-4151.)

Banana eggnog bread pudding is low-cal, believe it or not

No one enjoyed bread pudding more than our good friend and cookbook author JoAnna Lund, who created so many luscious recipes that are also low in fat, sugar, calories, and cholesterol. In fact, she remarked about this recipe: “I never saw a dessert disappear so fast as when I was testing this one!”

Can’t beat that kind of endorsement!
This is for those who are still in a holiday eggnog kind of mood.

BANANA EGGNOG BREAD PUDDING WITH RUM SAUCE

2 4-serving packages JELL-O sugar-free vanilla cook-and-serve pudding mix
4 cups skim milk
1/2 cup raisins
1-1/2 teaspoons rum extract
1/4 teaspoon ground nutmeg
12 slices reduced-calorie white bread, cubed
1 cup (1 medium) sliced banana
1 tablespoon Brown Sugar Twin
1 tablespoon reduced-calorie margarine

Preheat oven to 350 degrees F. spray 8x8-inch baking dish with butter-flavored cooking spray. In large saucepan sprayed with butter-flavored cooking spray, combine 1 package dry pudding mix and 2-1/2 cups skim milk. Add raisins. Mix well to combine. Cook over medium heat, stirring constantly, until mixture starts to boil. Remove saucepan from heat. Stir in 1/2 teaspoon rum extract and nutmeg. Add bread cubes and banana. Mix gently to combine. Spread bread mixture into prepared pan.
Bake 35-45 minutes or until knife inserted in center comes out clean. In medium saucepan, combine remaining package dry pudding mix, remaining 1-1/2 cups skim milk, and Brown Sugar Twin. Mix well to combine. Let set until 5 minutes before bread pudding has completely baked. Then, cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Lower heat. Add margarine and remaining 1 teaspoon rum extract. Mix to combine. Continue cooking on low until bread pudding has completed baking, stirring occasionally. Remove baking dish from oven and cut warm bread pudding into 6 servings. For each serving, place piece of bread pudding on serving dish and spoon about 1/4 cup warm rum sauce over top. Serves 6.
Each serving equals: 233 Calories; 1 g Fat; 12 g Protein; 44 g Carbohydrate; 427 g Sodium; 1 g Fiber.
Diabetic exchanges: 1 Starch; 1 Fruit; 1 Skim Milk.
(Recipe from Cooking Healthy with a Man in Mind by JoAnna Lund, 1997)

Berry bread pudding is low-cal new-year sweet

I want on a baking binge during the holiday season. Breads, cakes, pies, cookies, and of course bread pudding too. We’re just finishing up the last tin of Christmas cookies. So it’s time for the “D” word. As in “dreaded,” “despicable,” and “disgusting.” We’re referring to the Diet, of course. Time to work on shedding those extra pounds. Not easy, especially when you enjoy baking and sweets as much as I do.

We took out our “lite” and low-cal cookbooks that sit on the shelf and whose pages rarely see the light of day. And surprisingly there were a bunch of great-looking bread puddings. So here goes. Today’s recipe, which is fragrant with fresh strawberries, raspberries, and spices, comes from Lighthearted Everyday Cooking by Anne Lindsay. The author says she likes this dessert because “it isn’t too sweet or rich but has fabulous flavor.” She suggests topping each serving with a spoonful of Quick Lemon Yogurt Sauce, the recipe for which is included below.

While this recipe calls for soft margarine, unless it’s the healthful non-hydrogenated kind, I’d opt to use real butter because of the trans-fats issue.

BERRY BREAD PUDDING

Half a large loaf French bread
1-1/2 cups low-fat milk
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon each nutmeg and cinnamon
1 cup chopped strawberries
1 cup raspberries
2 eggs, beaten
1 tablespoon soft margarine (non-hydrogenated)

Tear bread into 1-inch pieces to make 6 cups. In bowl, combine milk, sugar, vanilla, nutmeg, and cinnamon; stir in bread and let stand for 10 minutes. Stir in strawberries, raspberries, and eggs.
Meanwhile, in 8-inch square baking dish, melt margarine in 350-degree F. oven; swirl to cover bottom of pan. Pour in batter. Bake for 40 minutes or until puffed and browned. Serve warm. Makes 6 servings.
(Per serving without lemon yogurt sauce: 298 calories; 6 g total fat; 2 g saturated fat; 2 g fiber)
(Recipe from Lighthearted Everyday Cooking by Anne Lindsay, 1994)

QUICK LEMON YOGURT SAUCE

3/4 cup low-fat yogurt
2 tablespoons granulated sugar
Grated rind 1 lemon

In small bowl, combine yogurt, sugar and lemon rind. Cover and refrigerate for up to 3 days. Makes 3/4 cup.
(Per 2-tablespoon serving: 36 calories; trace grams of total fat, saturated fat, and fiber; 2 mg cholesterol)
(Recipe from Lighthearted Everyday Cooking by Anne Lindsay, 1994)

Low-fat pumpkin bread pudding is one solution to holiday over-indulgence

Trying to diet during the holidays seems hopeless. Who can resist the extra-rich treats we’re exposed to at dinners, parties, and even when we’re out and about? So to lighten up a bit, we’re offering today’s recipe for low-fat pumpkin bread pudding, which was developed by Fiona Haynes for the About.com Guide to Low-fat Cooking. She enjoys finding ways to lighten recipes while still keeping them flavorful. In addition to developing hundreds of low-fat recipes, Fiona also writes two weekly healthy-eating newsletters.

While Fiona does prefer this dish with raisins, she suggests using dried cranberries as an alternative. Says Fiona: “One of our favorite ways of eating this pudding is with a drizzle of good-quality maple syrup, which is why this dessert would also make a pretty good brunch dish.” A great idea for these cool-weather days.

LOW-FAT PUMPKIN BREAD PUDDING
(Fiona Haynes)
Prep Time: 15 minutes
Cook Time: 45 minutes

1 10.5 ounce day-old baguette
2 cups fat-free half and half
2 eggs, lightly beaten
3/4 cup firmly packed brown sugar
1 cup pure pumpkin
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon cloves
3/4 cup raisins (or dried cranberries)

Preheat oven to 350 degrees. Spray 11 X 7 baking dish with nonstick cooking spray.
Cut baguette into 1 inch slices, then into cubes. Place in large bowl and cover with half and half, tossing bread cubes to allow liquid to soak in.
In medium bowl, combine beaten eggs, brown sugar, pumpkin, vanilla and spices. Add to bread mixture with raisins and blend well. Pour into baking dish and bake for 40-45 minutes.
Serves 8.
Per Serving: Calories 286, Calories from Fat 29, Total Fat 3.2g (sat 1.2g), Cholesterol 56mg, Sodium 335mg, Carbohydrate 57.2g, Fiber 1.9g, Protein 7g
(Recipe by Fiona Haynes on About.com Low-fat Cooking)

Buttery bourbon sauce tops bread pudding that's healthier

Watching calories this time of year? Ha! That’s some kind of joke.

But occasionally a great-sounding recipe comes up that’s a healthier version of a traditional rich sweet. Bread pudding topped with a buttery bourbon sauce? Healthy? Well actually this version, made with Smart Balance® products – the Butter Blend stick, and also their fat-free milk – as well as whole grain bread, is lower in fat than the traditional hi-cal dessert. It’s delicious too, laced with dried cranberries and with the scent of cinnamon and vanilla.

This pudding would be a great ending to a holiday party, or just to snack on while wrapping those gifts.
And, please note, I have no relationship with the company that produces Smart Balance® products.
So there.

BREAD PUDDING WITH BUTTERY BOURBON SAUCE

Base:
1-1/2 tablespoons Smart Balance® butter Blend Stick, melted
2 cups Smart Balance™ Fat-Free Milk*
2 eggs
1 egg white
1 tablespoon vanilla
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1-1/2 ounces multigrain or whole wheat Italian bread, torn in small pieces

Sauce:
1/4 cup Smart Balance® Butter Blend Stick
1/3 cup sugar
3 tablespoons Smart Balance™ Fat-Free Milk*
3 tablespoons bourbon or apple juice
1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Coat 11x7-inch glass baking dish with Smart Balance® cooking spray; add 1-1/2 tablespoons melted Smart Balance® Butter Blend Stick and set aside.
2. Combine milk, eggs, egg white, vanilla, sugar, cinnamon, and baking powder in large bowl. Whisk until well blended. Add bread and cranberries; gently stir to allow mixture to absorb slightly (do not over mix).
3. Pour mixture into baking dish and bake, uncovered, 35-40 minutes or until knife inserted in center comes out clean.
4. Meanwhile, combine remaining ingredients, except vanilla, in small saucepan; place over medium heat until sugar is dissolved. Remove from heat, stir in vanilla.
5. Cut bread pudding into 8 pieces, place on dessert plates, and spoon sauce evenly over all.
Makes 11x7-inch bread pudding plus 1/2 cup sauce total. Serves 8 (about 2-1/2-inch by 3-1/2-inch pieces plus 1 tablespoon sauce per serving.
*Smart Balance™ Fat-Free Milk is available in Florida and Georgia.

'Calypso' bread pudding is low-cal version of Pina Colada dessert

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

Low-cal pretzel bread pudding is chocolate lover's delight

One of the myths about bread puddings is that they’re off the high-calorie charts. Off limits to dieters.

And alas it is true that many, if not most, bread puddings contain rich ingredients such as cream, eggs, and butter that are a no-no to someone watching his or her weight. But occasionally a gem of a recipe comes along, such as today’s Philly Pretzel Bread Pudding, that’s not only delicious but is also a mere 190 calories per serving.

We found this recipe on an index card last night while trying to sort through the jungle of recipes we’ve clipped and saved over time. I must have taken it from Cooking Smart magazine, which I subscribed to for a time. A check on the Web, however, reveals that this publication has ceased publication. But at least we have retained one of its great recipes. Here’s to bread pudding, and also keeping fit!

PHILLY PRETZEL BREAD PUDDING
(from Cooking Smart magazine)

Vegetable oil cooking spray
6 Philadelphia-style soft pretzels (frozen is okay; thaw first)
1-1/2 cups liquid egg substitute
2-1/2 cups nonfat milk
1/2 cup chocolate syrup
1 tablespoon vanilla extract
1-1/2 teaspoons cinnamon
1/2 cup semi-sweet chocolate chips

Spray 13x9-inch baking dish with cooking spray. Poke holes in soft pretzels with fork, then cut or break pretzels into 1-inch pieces, and place in baking dish.
Whisk together egg substitute, nonfat milk, chocolate syrup, vanilla, and cinnamon; mix well. Pour over pretzels; stir to coat. Let stand for 1 hour to allow pretzels to absorb some of the liquid mixture.
Preheat oven to 325 degrees F. Cover baking dish with foil and bake 30 minutes. Uncover. Sprinkle with chocolate chips. Bake an additional 25 minutes or until browned and puffed and knife comes out clean.
Serves 12.
Per serving: 190 calories, 36 calories from fat, 4g fat, 2g saturated fat, 0mg cholesterol, 31 carbs, 1g fiber, 8g protein, 410mg sodium, 321mg calcium, 4mg iron.