Pear Pudding
(makes 8 servings)
| refrigerated butter-flavored cooking spray |
| 1 | cup (240 ml) egg substitute |
| 6 | tablespoons (15 g) one-to one sugar substitute |
| 2 | teaspoons (10 m) vanilla |
| 1/2 | teaspoon (2.5 ml) ground nutmeg |
| 1/2 | teaspoon (2.5 ml) ground cinnamon |
| 3 | cups(720 ml) skim milk |
| 6 | tablespoons (90 g) unbleached all-purpose flour |
| 5 | ripe pears, about 2 1/2 pounds (1200 g) total |
| fresh mint for garnish |
- Preheat oven to 375°F (190°C, Gas Mark 5). Coat a 2-quart (2 l) oven-proof casserole with cooking spray.
- In a food processor or blender, combine the egg substitute, sugar substitute, vanilla, nutmeg, cinnamon, milk, and flour. Blend until smooth.
- Peel, core, and halve the pears. Cut into thin slices and place in casserole. Pour milk mixture over the pears and bake for about 55 minutes, until the pudding is set. It is done when a knife inserted in the center comes out clean.
- Serve warm in dessert dishes, garnished with fresh mint.
| Per serving: | 162 calories (4% calories from fat), 7 g protein, 1 g total fat (0.2 g saturated fat), 36 g carbohydrates, 3 g dietary fiber, 2 mg cholesterol, 367 mg potassium, 110 mg sodium |
| Diabetic servings: | 2 1/2 carbohydrate ( 1/2 bread/starch, 1 1/2 fruit, 1/2 skim milk) |
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