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Recipe Rehab: Bread Pudding
Posted on Mar 18th 2010 1:00PM by Tanya ZuckerbrotFiled Under: Recipe Rehab with Tanya Zuckerbrot, Nutrition & Supplements
Bread pudding is a food that many people with diabetes feel is prohibited from their diets. Claudia writes from Lake Lure, NC with a request to rehab one of her favorite desserts. She loves bread pudding, but in order to keep her blood glucose from going sky high, she feels she can only ever eat one spoonful at a time. A typical serving of bread pudding has about 30 grams of carbohydrates and is low in both fiber and protein. Both of these nutrients are important to help slow the absorption of the carbohydrates in a meal and thus reduce the spike in blood glucose levels.In order to make this recipe more diabetic-friendly, I will decrease the carbohydrates to 15 grams per serving by using Splenda instead of sugar. Splenda has zero grams of carbohydrates per serving and is a good choices for people who like a little sweetness, but are counting their carbohydrate intake. Additionally, I will reduce some of the fat calories by using non-fat milk and egg beaters and replacing the butter with shredded zucchini. Zucchini is very low in carbohydrates and works well in baked recipes. It helps to add bulk and moisture to this recipe without dramatically altering the taste. Finally, to add protein and fiber, I will substitute whole wheat bread and use finely chopped walnuts instead of the traditional white bread and raisins.
With this rehab, Claudia, you will be able to have a more satisfying portion size and not worry as much about your blood sugar levels.
Ingredients:
- 1/2 cup egg beaters
- 1.5 cups non-fat milk
- 1 cup shredded zucchini
- 1/2 cup Splenda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 4 cups whole wheat bread, cubed (about 6 slices)
- 1/4 cup finely chopped walnuts
Instructions:
1. Preheat oven to 350°F. Arrange bread cubes on a cookie sheet and place in the oven while it is preheating. Bake for 20 minutes turning once half-way through. Spray a 1.5 quart casserole dish with non-stick cooking spray and set aside.
2. In a small bowl combine the egg beaters, milk, zucchini, Splenda, spices and vanilla. Stir in dried bread cubes.
3. Pour into prepared casserole dish and sprinkle with chopped walnuts. Bake for 50-55 minutes until a knife inserted in the center comes out clean.
Serves: 8
Nutritional Content (per serving):
117 calories, 3 g fat, 0 g saturated fat, 15 g carbohydrates, 2 g fiber, 7 g protein, 164 mg sodium, 120 mg calcium.
For other diabetic friendly desserts, try my Peanut Butter Cookies.
Readers, I would love to hear from you! Please send me your most favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.
Celebrity dietitian and motivational life coach Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us an e-mail at reciperehab [AT] thatsfit [DOT] com.
