Ingredients:
1 large ripe mango, about 12 ounces
2 cups 1-inch cubes of Italian bread
10 ounces evaporated skim milk
1/3 cup liquid egg substitute
1/4 cup spoonable sugar substitute
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
dash ground allspice
1 tablespoon granulated sugar
1/2 tablespoon reduced-calorie margarine
Instructions:
Preheat oven to 375°F (190°C), Gas Mark 5. Working
over a bowl to catch any juices, peel and pit mango. Chop mango flesh.
In a shallow 1-quart (1 l) casserole, toss together bread cubes and mango
pieces. In a saucepan, bring evaporated skim milk to a boil and remove
pan from heat. In a medium bowl, whisk together egg substitute, sugar substitute,
vanilla extract, ground cinnamon, ground ginger, ground allspice, and any
juice generated by cutting up the mango. In a steady stream, whisk in hot
milk. Pour mixture over the bread cubes. Let stand for 5 minutes until
liquid is absorbed. (Recipe may be made ahead up to this point, covered,
and refrigerated.) Sprinkle top of pudding with granulated sugar
and dot with margarine. Bake until set and top is crisp and golden brown,
about 30 to 35 minutes. Serve warm.
Quantity:
Makes 4 servings
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