2 cups skim milk
4 tablespoons margarine cut into pieces
Two egg whites
¾ cup measurable sweetener or 16 packets
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
Three dashes ground mace (optional)
¼ teaspoons salt
4 cups cubed, day-old French or Italian bread (3/4-inch thick)
Heat milk and margarine to simmering in medium saucepan; remove from heat and stir until margarine is melted. Cool ten minutes.
Beat egg and egg whites in large bowl until foamy; mix in sweetener, spices and salt. Mix milk mixture into egg mixture; mix in bread.
Spoon mixture into ungreased 1-1/2 quart casserole. Place casserole in roasting pan on oven rack; ad 1-inch hot water. Bake, uncovered, in preheated 350-degree oven until pudding is set and sharp knife inserted halfway between center and edge comes out clean, 40 to 45 minutes.
Recipe makes six servings.
Nutrition information per serving:
Total Fat: 10g
Exchanges: ½ milk, 1 starch, 2 fat e