Baked Pumpkin Pie Bread Pudding (high protein!!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 170.7
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 341.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 6.0 g
- Protein: 20.6 g
View full nutritional breakdown of Baked Pumpkin Pie Bread Pudding (high protein!!) calories by ingredient
Introduction
Low fat--low carb--high fiber--HIGH protein--HIGH yum factor! Low fat--low carb--high fiber--HIGH protein--HIGH yum factor!Number of Servings: 2
Ingredients
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1 cup Special K Protein Plus cereal
1/2 cup fat-free greek yogurt
1 scoop vanilla Sun Warrior protein powder
1/2 cup pumpkin (not pumpkin pie mix!)
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
stevia to taste (I used 2 packets)
Directions
Preheat oven to 350 degrees and spray baking dish of choice with nonstick spray.
Combine all ingredients in a bowl, and stir well to mix. Transfer mixture to prepare baking dish and spread evenly. Bake for 25 minutes, and then let cool for at least 20 minutes before serving (or enjoy gooey and warm)!
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Combine all ingredients in a bowl, and stir well to mix. Transfer mixture to prepare baking dish and spread evenly. Bake for 25 minutes, and then let cool for at least 20 minutes before serving (or enjoy gooey and warm)!
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Member Ratings For This Recipe
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JENNIFERWHITMER
I think it needs better pan and sugar directions. I chose a loaf pan, which was too big for the time limit. Not at all gooey and I only baked it for 20. It also didn't have the right sweet flavor. I used stevia, but it had a bitter flavor. May try it with real sugar. Ups the calories, but not a lot. - 8/19/13
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ELRIDDICK
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HOBOCHAN
Doubled the recipe and used a 9x9 inch pan. I replaced half of the yogurt with low-fat ricotta so it wouldn't have such a strong yogurt tang, and replaced all of the stevia with brown sugar. Maybe next time I'll try molasses instead of brown sugar, for a more spiced flavor. ABSOLUTELY a keeper! - 10/18/15
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ECWRENO