• 3 eggs
• 3/4 cup sugar
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/4 cup unsalted butter, melted
• 2 cups lowfat milk
• 6 slices rhodes bread, baked according to package directions
• 1 cup canned crushed pineapple, drained
• 10 maraschino cherries
• 2 cups lowfat vanilla frozen yogurt

Beat eggs in an electric mixer on high speed until frothy. Add next 5 ingredients. Continue beating on a lower speed while adding milk. Cut baked bread slices into 1 inch cubes with the crusts on. Butter inside of baking dish and add bread cubes. Layer pineapple over bread cubes. Sprinkle with cherries. Pour milk mixture over top. Cover and refrigerate 40-60 minutes. Stir bread cubes after 30 minutes of soaking to completely submerge all bread cubes.

Preheat oven to 325°F. Bake 45-60 minutes or until pudding is firm and brown. Cool slightly and cut into squares. Serve with frozen yogurt.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 292, fat 9.2g, 27% calories from fat, cholesterol 88mg, protein 7.7g, carbohydrates 47.0g, fiber 1.2g, sugar 25.7g, sodium 194mg, diet points 6.9.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.2, Bread: 0.6, Lean meat: 0.3, Fat: 1.3, Sugar: 1.6, Very lean meat protein: 0.0

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