Karen Roach of Catonsville was looking for the Diet Workshop recipe for bread pudding. She said it was great for breakfast. Phyllis Seward of Glen Burnie sent in a recipe from a Diet Workshop recipe booklet she had, and it sounds like it could be the one that Roach wanted.

Considering this bread pudding is made with thin sliced bread, skim milk and artificial sweetener, it is surprisingly tasty.

If last week's Bread Pudding With Lemon Sauce was too high in calories for you, this recipe is worth trying.

Bread Pudding (Diet Workshop)

Serves 2

2 slices very thinly sliced bread, toasted and crumbled

1 1/2 cups skim milk, scalded

12 (1-gram) packages Sweet'N Low

1/2 teaspoon cinnamon

2 eggs, lightly beaten

1 teaspoon vanilla

Preheat the oven to 325 degrees. Soak bread in scalded milk for 5 minutes. Add Sweet'N Low and cinnamon. Pour bread mixture slowly over beaten eggs. Add vanilla and blend well. Pour into a small baking dish. Bake for about 50 minutes, until firm.

Per serving: 177 calories, 14 grams protein, 6 grams fat, 2 grams saturated fat, 17 grams carbohydrate, 1 gram fiber, 215 milligrams cholesterol, 180 milligrams sodium

RECIPE REQUESTS

Ginny Dobry of Baltimore has misplaced a recipe for a baked penne or rigatoni dish that is made with a white sauce and also contains Italian sausage, canned tomatoes and spices.

Florence Monger of Tremont, Pa., is looking for a recipe for a dish that used to be on the menu at Red Lobster. It contained shrimp, bacon and spinach mixed with some type of rice.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.