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

Related recipes