Chocolate Bread
Pudding with Raspberries and White Chocolate Drizzle
prep 10 mins
cook 30 mins
total 40 mins
author shevy
(slimming eats)
yield 2 servings
This recipe is vegetarian, Slimming
World and Weight Watchers friendly
·
Extra Easy - 1 HEb
and 6 syns (or 2 syns without white chocolate)
·
Green/Vegetarian - 1 HEb and 6 syns (or 2 syns without white
chocolate)
·
Original/SP - 1
HEb and 6 syns (or 2 syns without white chocolate)
·
WW Smart Points - 12
Ingredients
·
120g (4oz) of
whole wheat bread (2xHEb's)
·
1/3 cup of
sweetened almond or cashew milk (1 syn)
·
2.5 tablespoons
of sukrin: gold - 0r other sweetener of choice (1 syn)
·
2 (10g)
tablespoons of unsweetened cocoa powder (2 syns)
·
1 teaspoon of
vanilla extract
·
4 eggs, beaten
·
30g (1oz) of
white chocolate (8 syns)
·
1 cup fresh
raspberries
·
spray oil
Instructions
1.
Lightly toast
the bread, then cut into chunks and place in an oven proof dish greased with
some spray oil
2.
In a bowl whisk
together the milk, cocoa powder, eggs, sukrin and vanilla extract.
3.
Pour over the
chunks of bread and gently mix to evenly coat. Set aside for 10 mins for the
mixture to soak into the bread.
4.
Preheat oven to
180c or 350f (gas mark 4)
5.
Spray over the
top of the bread with some spray oil and bake in the oven, until the bread is
crisp on top, but still slightly moist underneath (approx 30 mins).
6.
In the mean
time, place the white chocolate in a bowl over a saucepan of water and gently
heat until white chocolate is melted.
7.
Add to a small
ziplock bag and then snip off a small corner. Squeeze all the white chocolate
down to the cut point.
8.
Remove the bread
pudding from oven and pipe the melted white chocolate across the top.
9.
Top with fresh
raspberries.
10.
Serve as is, or
topped with quark mixed with sweetener and vanilla extract. If you have a few
extra syns, you could top with light cream.
11.
Enjoy!!
Source http://www.slimmingeats.com
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