Coconut Bread Pudding with Chocolate Sauce

Adapted from the Weight Watchers New Complete Cookbook

1/2 c sweetened shredded coconut
1 (20 0z can) pineapple chunks in juice,
drained
3 large eggs
2 egg whites
1/2 c sugar
1 tsp salt
2 1/4 c fat free milk
1 c light coconut milk
1 tsp vanilla extract
5 cups french bread cubes
2 ounces of bitter sweet or semi-sweet chocolate
chopped
2 tsp coco powder

1. Preheat the broiler. Place the coconut in the baking pan and broke, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut to a plate to cool. Place the pineapple chucnks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes. Set aside to cool.

2. Preheat the oven to 350 degrees. In a large bowl, beat the eggs, eggwhites, sugar, and salt until combined. Blend in 2 cups of the milk, the coconut milk, and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stire in the toasted coconut, and pineapple; pour into a 7x11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. Let cool slightly.

3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate, and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.

We have made this dessert a few times now and it is awesome and a great light version of bread pudding. The first time we made it we made it without the chocolate sauce and it was delicious. We have also used store bought fudge ice cream topping which is also amazing; heat in microwave and drizzle over the top.

Per serving (1/8 of pudding): 283 Cal, 10g Fat, 6g Sat Fat, 0g Trans Fat, 81mg Chol, 512 mg Sod, 41g Carb, 2 g Fib, 8g Prot, 131 mg Calc.

Peaches on Pound Cake

We were looking for a simple dessert for New Year's Eve and did not want to purchase a dessert. The compromise ended up being simple and delicious.

Peaches on Pound Cake

1 small bag frozen peaches (equivalent to about 2 peaches)
1 frozen pound cake
1 tub whipped cream
1 tsp ground cinnamon (+ some for topping)
1 TBSP butter
3 TBSP brown sugar

Melt butter in on the stove top, add thawed peaches, and brown sugar. Cook until peaches start to lose some juice approximately 4 minutes on medium high heat. Slice the pound cake and lightly toast it. Serve warm peaches on top of toasted pound cake. Top with whipped topping and sprinkle with cinnamon.

Butternut Squash Chocolate Chip muffins (for H!)

My main New Years resolution is to provide more organic, fresh, and wholesome food for Harrison. It is so easy to grab and go with food that requires no prep, cooking, or clean-up. I search online for a muffin recipe with squash and wow...this one is a winner. We only used half the chocolate chips and they are fantastic!


3/4 cup all purpose flour
3/4 cup white wheat flour
1/2 teaspoon of salt
1 cup sugar
1 tsp baking soda
1 cup acorn squash puree (pumpkin, butternut, or other winter squash will work)
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts (optional)
1/2-1 cup semi-sweet chocolate chips

Combine dry ingredients in one bowl. Combine the eggs, sugar, water, oil in another bowl. Combine wet and dry ingredients and mix by hand just until combined. Do not over mix. Stir nuts and chocolate chips. Bake in lined or unlined muffin tins at 350 for 20-25 minutes.

*For mini muffins bake for approximately 11 minutes!

(based on this Simply Recipes by Elise)