From Better Eating For Life, Step Seven: Got Calcium?”

Serves 8

• 4 slices 100% whole-wheat bread, cut into
• 1/4-inch cubes, divided
• 2 cups blueberries, divided (Other fresh, frozen or drained, chopped, canned fruit can also be used. If using frozen fruit, let thaw in refrigerator or microwave lightly to defrost.)
• 1 1/2 cups part skim ricotta cheese, divided
• 1 cup evaporated skim milk
• 6 large egg whites or 3/4 cup liquid egg substitute
• 1 cup low fat blueberry yogurt
• 2 Tbs. sugar
• 2 tsp. ground cinnamon
• 2 tsp. vanilla extract

Preheat oven to 350ºF. Spray a 13” x 9” baking dish with cooking spray. Arrange half of the cubed bread on the bottom of the baking dish. Spread half of the berries over the top of the bread. Dot this with half of ricotta cheese. Repeat layering with remaining bread, berries and cheese. Set aside.

In a large bowl, mix together the evaporated skim milk, egg whites or egg substitute, yogurt, sugar, cinnamon, and vanilla. Pour the mixture over the layered bread, berries, and cheese. Press down gently with the back of a large spoon, making sure liquid moistens the entire surface. The pan will be very full. Place the baking dish on a cookie sheet to catch any spills. Bake for 60 to 85 minutes or until all of the liquid is absorbed and the top of the loaf is lightly browned. It will not be completely firm, but will continue to firm slightly as it cools. This is especially good served warm, and it reheats beautifully.

Per serving: 195 calories, 13 g protein, 5 g fat, 26 g carbohydrate, 220 mg sodium, 18 mg cholesterol, 276 mg calcium)