HEART HEALTHY RECIPE (BREAKFAST): BLUEBERRY BREAD PUDDING

2 ½ cups plain or vanilla soy milk

½ cup nonfat egg substitute

1 TBSP vanilla extract

¼ cup Splenda

8 slices 100% whole wheat light bread, cubed

1 tsp. ground cinnamon

¾ cup frozen blueberries

Cooking Spray

1.      Preheat the oven to 350˚

2.      Lightly spray a loaf pan with cooking spray

3.      In a large mixing bowl combine soy milk, egg substitute, vanilla and Splenda

4.      Add the bread cubes and cinnamon and mix well

5.      Fold in blueberries

6.      Pour the mix into the baking pan

7.      Cover and bake for 45 minutes in a preheated oven

8.      Uncover and allow to bake for 15 more minutes

9.      Remove from oven and allow to sit for a few minutes

10.  Serve warm

Servings:  6

Serving size:  1 slice

Nutritional Information

Calories:  235

Fat:  5 g

Saturated Fat: 0.5 g                           TIP:

Cholesterol:  .5 mg                             The bread pudding is done when a toothpick

Sodium:  391 mg                                 inserted in the center comes out clean.   

Carbohydrate:  39 g

Fiber:  4 g

Protein:  8 g

Serving Suggestion:

Add 10 grams of protein such as two hard-boiled eggs, but only eat one yolk.

"The Perfect Day"
By: Nanette Cameron, RD