

3 egg whites | |
1 cup unenriched rice milk | |
1/3 cup maple syrup | |
1/2 teaspoon vanilla | |
1/4 teaspoon ground cinnamon | |
1/2 cup apples grated | |
1/2 cup cranberries frozen | |
4 cups white bread 1/2" cubes | |
Garnish |
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2 tablespoons maple syrup , apple sauce or icing sugar |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 125Kcal | ||||||||||||||||||
Protein | 3g | ||||||||||||||||||
Carbohydrates | 26g | ||||||||||||||||||
Fibre | 1g | ||||||||||||||||||
Total Fat | 0.5g | ||||||||||||||||||
Saturated Fat | 0g | ||||||||||||||||||
Cholesterol | 0mg | ||||||||||||||||||
Sodium | 126mg | ||||||||||||||||||
Potassium | 96mg | ||||||||||||||||||
Phosphorus | 28mg | ||||||||||||||||||
PHOSPHATE TIP: Cutting out the egg yolks and using unenriched rice beverage makes this a very low phosphorus treat. Did you know that unenriched rice beverage has almost 75% less phosphorus than regular milk? Try baking with rice beverage!
Note: You can also let the bread puddings cool and refrigerate them until ready to serve.
Mini Apple Cranberry Bread Puddings:
Downloadable/printer-friendly version
1
Done
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Preheat oven to 350°F. Spray muffin tins with pan release. |
2
Done
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In a mixing bowl, whisk egg whites until frothy. |
3
Done
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Add rice milk, maple syrup, vanilla and cinnamon. |
4
Done
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Fold in grated apples, cranberries and bread cubes. Allow bread to absorb the liquid, approximately 5 minutes. |
5
Done
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Divide the bread pudding mixture between 8 muffin compartments and bake for 30 minutes or until the bread pudding is firm to the touch. |
6
Done
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Glaze the tops with the remaining maple syrup and serve immediately. Note: You can also let the bread puddings cool and refrigerate them until ready to serve. |