Banana Bread Pudding for Diabetic Meal Plans
This old fashioned pudding is great tasting with really ripe bananas.
Banana Bread Pudding
1 medium ripe banana mashed (about 1/2 cup)
1 can(12 ounces)evaporated skim milk
1/2 cup refrigerated egg substitute
3 tbsps firmly packed light brown sugar
1 tsp almond extract
1 tsp ground cinnamon
4 cups cubed French bread
1/2 cup frozen thawed light whipped topping
Spray a medium baking dish with vegetable cooking spray.
In a large bowl, combine banana, milk, egg substitute, brown sugar, almond extract, and 1/2 tsp cinnamon. Mix well. Add bread cubes, tossing to coat. Cover and chill for 30 minutes.
Preheat oven to 350. Place banana mixture in prepared dish. Place dish in a roasting pan filled with enough boiling water to come halfway up sides of dish.
Bake bread pudding until center is firm and a knife in the center comes out clean, about 45 minutes. Place on a wire rack and cool for 10 minutes. Top with whipped topping. Sprinkle with remaining cinnamon.
Nutrition per serving:
26 grams carbs
8 grams protein
238 mg sodium
2 grams fat
2 mg cholesterol
For a banana cupcake recipe, go to this link.
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