Cherry Bread Pudding

3 Eggs or equivalent egg

Substitute 1/4 c Dark honey (or 3x this if

You want it sweet) 1 1/2 c Nonfat plain yogurt

(approx) x Micro dash of salt 8 sl Cracked wheat bread

1 c Dried pitted cherries

1/2 c Organic red flame raisins

Spice (optional) Boil some water, pour over cherries and raisins to soak, set aside. Beat the eggs and honey with a fork until well blended. Stir in yogurt and salt. Break up about 8 slices of cracked wheat bread, or crumble it up, and stir in. Add in plumped up cherries and raisins, drain the water off first. Pour into a greased 5" x 7" pan, or a large pie tin. Bake 400 F until the aroma of bread pudding hits your nose, about 40 minutes. Serve with a little cinnamon sprinkled on top. Notes: This is just right in terms of sweetness for me. In order to try to placate the sugar gods, I tried it out with caramel sauce, and it ruined it for me. Nothing like the taste of burnt sugar to dull one`s taste buds. Nonetheless, the caramel sauce recipe follows. Optionally mix some spices in with the eggs before baking, such as 1/4 - 1/2 t of cinnamon, mace, allspice, or cardomon powder. From: Lu Bozinovich . rfvc Digest V94 Issue #164, Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.