Apple Cake Puddin’ is part of the “Bread Puddins” series found in the “Sweet Treats – Sweet Bowls” section of the Trim Healthy Mama Cookbook, pages 354 through 357. “The following five recipes make wonderful grab-n-go breakfasts. Make them the night before; grab them from the fridge the next morning, and you are good to go. They are filling, yummy, protein rich, and a perfect treat for anyone who has to do the THM plan dairy-free. You can also enjoy them as a delightful afternoon snack—or even a lunch. They are quite large, so a half-serving for dessert after a meal is about right. The “bread” part of this pudding is simply the Swiss Bread (page 196) with some sweetener and flavorings.” This recipe is a single-serve recipe.
Berry Bready Puddin’
Description
Apple Cake Puddin' is part of the "Bread Puddins" series found in the "Sweet Treats - Sweet Bowls" section of the Trim Healthy Mama Cookbook, pages 354 through 357. "The following five recipes make wonderful grab-n-go breakfasts. Make them the night before; grab them from the fridge the next morning, and you are good to go. They are filling, yummy, protein rich, and a perfect treat for anyone who has to do the THM plan dairy-free. You can also enjoy them as a delightful afternoon snack—or even a lunch. They are quite large, so a half-serving for dessert after a meal is about right. The “bread” part of this pudding is simply the Swiss Bread (page 196) with some sweetener and flavorings." This recipe is a single-serve recipe.
For the Bread:
For the Puddin':
Instructions
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Use the same ingredients for the bread and puddin’ as in the master recipe, except omit the banana extract and use only vanilla extract or strawberry extract. Instead of the sliced banana, use ¾ cup frozen or fresh berries and the juice of ½ lemon. Put the frozen or fresh berries in 2 or 3 of the empty muffin holes along with a squeeze of lemon in each hole, and cook along with the breads until gooey and smooshy. Add the cooked berries to the bowl with the cubed bread, then add the puddin’ and combine well. Chill. If desired, top with real whipped cream for an S version or use Whipped NoCream (page 490) for a lactose-free version.
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Make the bread. Combine the ingredients in a small bowl, then divide the batter between 2 of the muffin holes and pour water into the other holes (for a nice steaming effect). Bake for 15 minutes.
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Make the puddin’. Place all the ingredients in a blender and blend until smooth, then transfer to the refrigerator to chill while your bread bakes.
Note
Recipe Notes
If you are super hungry and using this as a full meal, go ahead and use both bread muffins in the pudding. However, even with 1 & ½ muffins, this is a filling recipe. If desired, top with real whipped cream for an S-version. Drive Thru Sue’s may want to use fat-free Reddi-wip on top for an extra treat.
