With a sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processsor fitted with metal blade, combine half of the following ingre- dients: drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into a six cup bowl. Puree remaining half of liquid ingredients as well as eggs and liqeur, if desired. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in slow cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup raisin- pineapple mixture over bread in slow cooker. Top with re- maining cubes; then remaining lemon peel and raisin- pineapple mixture. Pour pureed ingredients in slow-cooker. Cover and cook on LOW for 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot.. TALK TKL Chat Room Recipes - 02-03-98 Recipes from The Kitchen Link, http://www.kitchenlink.com Posted to MM-Recipes Digest by "jack lewis"
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 68 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 317.2mg||98 %|
|Sodium 106.8mg||4 %|
|Potassium 209.1mg||6 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.5g|
|Protein 9.9g||14 %|
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Calories per serving: 164
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