Apricot Pumpkin Bread Pudding Diabeticheart Healthy Food

APRICOT-PUMPKIN BREAD PUDDING, DIABETIC/HEART HEALTHY

Steps:

• Preheat oven to 350 degree F.
• Coat a 2-quart square baking dish with nonstick cooking spray.
• In the prepared baking dish, combine bread cubes and dried apricots; set aside.
• In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
• Slowly pour pumpkin mixture over bread mixture in baking dish.
• Gently press bread mixture down into liquid to moisten.
• Let stand for 15 minutes.
• Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
• Cool slightly; serve warm.
• If desired, serve with dessert topping. Makes 9 servings.

APRICOT BREAD PUDDING

Steps:

• In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
• In a large mixing bowl combine bread pieces, apricots, and currants.
• Place in a greased 2 quart rectangular baking dish.
• Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
• In a small bowl, stir together 2 Tbsps.
• sugar, and cardamom.
• Sprinkle over top of pudding.
• Dot with butter or margarine.
• Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
• Serve warm with maple syrup, if desired.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

FISH CAKES (HEART HEALTHY)

Steps:

• Sauté veggies in olive oil until onions are opaque.
• Add dry seasonings to sauté mix while it is still cooking. Scrape down. Continue about 3 minutes. Remove from heat and let veggies cool.
• Combine cornmeal and crackers.
• Add mustard and stir until mixed well.
• Add veggies.
• Crumble fish into the mixture (I leave the fish in large flakes and do not crush).
• Stir until all of the fish is coated.
• Add eggbeaters and stir until mixture comes together.
• Drop 2 heaping tablespoons onto a medium hot griddle or pan after spraying with Pam.
• Turn when set and browned (about 3 minutes).
• I spray the Pam onto the cakes before turning.
• Press down gently.
• When the second side is browned, remove to serving plate. I serve with my home made cocktail sauce.

PUMPKIN BREAD PUDDING (LOW FAT)

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a 2-quart casserole dish and set aside.
• Crumble the bread by hand or food processor to make bread crumbs.
• Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
• Fold in raisins and bread crumbs.
• Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
• Bake 1 hours or until knife inserted in center comes out clean.