Low Fat Chocolate Bread Pudding with Raspberry Sauce

Directions

Pudding: Cube bread and place in a large bowl.

Combine milk, cocoa, sugar and vanilla until well blended.

Add egg whites and stir.

Pour mixture over bread.

Cover and let stand in refrigerator for 30 to 45 minutes.

Pre heat oven to 350℉ (180℃).

Place mixture in an oven proof dish and place in a water bath (about 1-inch).

Bake for 45 minutes.

Rapberry Sauce: Purée raspberries in blender.

Strain through sieve to remove seeds.

Refrigerate sauce until serving time. Use 2 tablespoons sauce per serving.

Place sauce on plate, place pudding on sauce and garnish with fresh berries.