1/2 cup chocolate chips
3 cup skim milk
2 eggs
1/2 teaspoon salt
1/3 cup granulated sugar replacement
2 teaspoon vanilla extract
8 slice dry bread
Melt the chocolate chips in 1 cup of the skim milk over medium heat. Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add salt, sugar replacement and vanilla extract. Beat well. Stir egg mixture into chocolate/milk mixture. Trim crust from bread and cut into slices into small cubes. Drop cubes into greased 1 1/2-qt casseole or baking dish. Pour chocalate mixture over the bread cubes; be sure to saturate all the cubes. Set casserole in pan of hot water. Bake at 350 degrees for 1 hour or until pudding ic completely set. Serve warm or cold. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master
