Chocolate-Cinnamon Bread Pudding

While American-style cocoa certainly works in this recipe, Dutch-process cocoa produces a deeper color and richer flavor.

Ingredients


4 slices whole-wheat bread, or white bread, torn into small pieces

2 large eggs

1 12-ounce can evaporated skim milk

3/4 cup light brown sugar

1/4 cup cocoa powder, preferably Dutch-process

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 ounce semisweet chocolate, chopped

3 cups nonfat vanilla or coffee frozen yogurt
 
Preparation


1.Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. Spread bread in the dish in an even layer.

2.Whisk eggs in a medium bowl. Add evaporated skim milk, sugar, cocoa, vanilla and cinnamon; whisk the mixture until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. Mix in any unsoaked bread pieces. Sprinkle chocolate over the top and let stand for 10 minutes.

3.Bake until puffed and set in the center, 35 to 40 minutes. Serve warm, with a scoop of frozen yogurt on top. The pudding is also good cold.

Nutrition

Per serving: 275 calories; 4 g fat (2 g sat, 1 g mono); 73 mg cholesterol; 54 g carbohydrates; 10 g protein; 2 g fiber; 130 mg sodium; 407 mg potassium.



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate

Chocolate Waffles

Ingredients


1 1/2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg yolk

2 cups buttermilk

1/2 cup packed light brown sugar

1 tablespoon canola oil

2 teaspoons vanilla extract

1 teaspoon instant coffee granules

2 large egg whites

1/4 cup sugar

Confectioners' sugar, (optional)
 
Preparation


1.Preheat waffle iron. Preheat oven to 200°F.

2.Sift flour, cocoa, baking powder, baking soda and salt into a mixing bowl.

3.Whisk egg yolk, buttermilk, brown sugar, oil, vanilla and coffee granules in a medium bowl. Whisk into dry ingredients until just moistened.

4.Beat egg whites in a clean mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy but not dry. Whisk one-quarter of the beaten whites into the batter, then fold in remaining whites.

5.Lightly coat waffle iron with cooking spray. Spoon in the batter and cook until the waffle is crisp and golden. Transfer to oven to keep warm. Repeat with the remaining batter, lightly coating iron with nonstick spray each time, if necessary. Dust the waffles with confectioners’ sugar before serving, if desired.

Tips & Notes

Make Ahead Tip: Refrigerate leftover waffles for up to 2 days or freeze for up to 3 months. Reheat in the toaster.

Nutrition

Per serving: 216 calories; 4 g fat (1 g sat, 2 g mono); 28 mg cholesterol; 42 g carbohydrates; 7 g protein; 3 g fiber; 386 mg sodium; 294 mg potassium.



Nutrition Bonus: Selenium (18% daily value).



3 Carbohydrate Serving



Exchanges: 2 1/2 other carbohydrate, 1 fat

Rum Raisin Cheesecake

Rum Raisin Cheesecake


1 cup old fashioned or quick-cooking oats, uncooked

1/4 cup chopped nuts

3 tablespoons margarine, melted

3 tablespoons packed brown sugar

16 ounces cream cheese, softened

1/3 cup granulated sugar

1/4 cup flour, divided

2 eggs

1/2 cup sour cream

3 tablespoons rum

2 tablespoons margarine

1/3 cup packed brown sugar

1/3 cup raisins

1/4 cup chopped nuts

2 tablespoons old fashioned or quick-cooking oats, uncooked



Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes.



Combine cream cheese, granulated sugar and 2 tablespoons of the flour, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.



Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.