IN SOMETHING DIFFERENT
Triple-Berry Bread Pudding
2 large eggs
2 large egg whites
¾ cup fat-free half-and-half
⅓ cup sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
Pinch ground allspice
3 cups lightly packed (½-inch) cubes whole wheat bread (about 3 slices)
1½ cups fresh blueberries, raspberries, and blackberries
1 Lightly beat eggs, egg whites, half-and-half, sugar, lemon zest, vanilla, salt, and allspice in 1½-quart soufflé or other heatproof dish that will fit into pressure cooker. Add bread, stirring until coated completely. Stir in berries and press down to form even layer on top.
2 Set dish in middle of 24-inch-long sheet of heavy-duty foil; bring ends up to meet over top of dish. Fold ends over to seal, creating tent and leaving enough room for pudding to puff. Fold short ends of foil together and press against side of dish to seal.
3 Set trivet or wire rack in bottom of cooker; place pudding on top. Pour in enough water to reach halfway up side of dish; lock lid in place. Bring to high pressure over high heat. Reduce heat enough to maintain pressure; cook 15 minutes. Let pressure drop naturally 10 minutes; release any remaining pressure. Remove lid and carefully remove pudding from cooker. Let cool at least 10 minutes. Serve warm or refrigerate to serve chilled later.
PER SERVING (¾ cup): 187 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 108 mg Chol, 342 mg Sod, 30 g Carb, 19 g Sugar, 3 g Fib, 9 g Prot, 101 mg Calc.