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 8 slices potato bread- 3 large eggs
- 1¼ cups sugar
- 2 cups Vanilla Lowfat
Mountain High Yoghurt
- ½ cup mini chocolate chips
- Caramel sauce (optional)
- Whipped cream (optional)
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Cut crusts from bread and discard. Cut bread into one-inch cubes and set aside.
In a medium glass or ceramic mixing bowl, beat eggs, sugar, and yoghurt until well mixed. Gently fold in bread cubes and chocolate chips, coating bread evenly. Let mixture rest for ten minutes.
Transfer mixture to a 10x7-inch greased baking pan and bake at 350°F for 40 to 45 minutes or until golden. Serve warm, garnished with caramel sauce and whipped cream, if desired.
Makes 8 servings.
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| Calories - 210 |
| Total Fat - 9g |
| Cholesterol - 25mg |
| Potassium - 235mg |
| Sodium - 110mg |
| Total Carbohydrates - 30g |
| Protein - 4g |
| Fiber - 2g |
| Calcium - 10% |
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Serving size: 2 tablespoons.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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