Diet blueberry bread pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Cornstarch |
| 10 | packs | Diet sweetener (1gr each) |
| ½ | teaspoon | Grated orange peel |
| 1 | Pint | |
| 1 | Juice of 1/2 lemon | |
| 4 | Slices Stale diet bread, (w) | |
| 1 | tablespoon | Diet margarine, softened |
| ½ | cup | Evaporated skim milk Blueberries, washed, stem, sort |
Directions
Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with non-stick vegetable cooking spray. Dump the sugar mixture, add the lemon juice and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread slices lightly on one side, stack the slices and cut into ½" cubes. Dump into the casserole and toss well to mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add the evaporated milk and stir well to mix. Return to the 350 F oven, and bake for 15 minutes more, uncovered. Served warm, topped, if you desire, with a little whole milk.
From: Jeffrey Dean Date: 11-18-93