Butterscotch Bagel Pudding Recipe

• 1 lrg Cinnamon raisin bagel, (4.3 ounces) (I used Sueanns') Butter-flavored spray
• 2 c. Diced apples, (7.5 ounces)
• 1/4 c. Grape Nuts cereal
• 1/2 tsp Black walnut extract
• 2 c. Skim lowfat milk
• 1/2 c. Egg substitute
• 1 tsp Vanilla
• 1/2 tsp Cinnamon
• 1 pkt (4-serving size) Sugar-Free, Fat-Free, Instant Butterscotch Pudding and Pie Filling

1. Cut the bagel into 1/2 inch cubes.
2. Spray them lightly with the butter spray.
3. Place on a cookie sheet and bake for 10 min in a 350/ preheated oven.
4. Place the cubes in a 1 and 1/2 qt square baking dish.
5. Add in the apples, Grape Nuts and nuts.
6. Toss lightly.
7. In a large mixing bowl combine the lowfat milk, egg substitute and vanilla.
8. Beat with a wire whisk till well blended.
9. Add in the pudding mix and cinnamon.
10. Whisk till well blended.
11. Pour over the bagel mix.
12. Bake in the preheated oven for 30 min.
13. Serve hot or possibly chilled.
14. Top with fat-free whipped topping or possibly sugar-free maple syrup.
15. 1/8 without topping equals 135 calories.
16. (approximately 6 calories in fat-depending on nuts you use)

cinnamon raisin bagel, apples, grape nuts, black walnut, milk, egg substitute, vanilla, cinnamon, sugar

Taken from cookeatshare.com/recipes/butterscotch-bagel-pudding-96328 (may not work)