Lighter Pineapple Bread Souffle
This lightened-up version of the classic pineapple souffle will have your guest fooled. No one will know that it has less sugar then the original recipe!
- 6 slices whole wheat bread cubed
- 1/3 cup butter melted
- 2 eggs
- 2 egg whites
- 1/3 cup granulated sugar
- 2/3 cup Stevia in the Raw
- 1 cup crushed pineapple not drained
- 1 cup pineapple chunks with juice
Preheat oven to 350 degrees F.
Grease the inside of a baking pan with butter or cooking spray. (9x12 or smaller)
Place bread cubes in a large bowl.
Mix together butter, eggs, egg white, sugar, stevia, and pineapple in a separate bowl.
Pour wet ingredients into bowl with bread, toss to coat well.
Pour mixture into prepared baking pan.
Place in oven and cook for 45 minutes.
The original recipes calls for white bread. I wanted to improve the nutrition quality by using whole wheat. If you prefer white bread then by all mean use that!
I prefer Stevia in the Raw, however you may use any sugar substitute you wish.
If you don't want to mess around with separating eggs you can use 3 whole eggs, however the fat and calorie content with increase.
Calories: 207kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 180mg | Potassium: 153mg | Fiber: 2g | Sugar: 18g | Vitamin A: 325IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg