Down-east blueberry bread pudding

6 Servings

Ingredients

Quantity Ingredient
-Della Masia-TXBG93A
2 tablespoons Sugar-or use equivalent sweetener amount
1 tablespoon Cornstarch
10 packs Diatetic sweetener
1 pint Fresh blueberries, sorted and stemmed
1 teaspoon Lemon juice, fresh
4 Slices stale white bread
1½ tablespoon Margarine, room temperature
½ cup Evaporated skimmed milk

Directions

Combine the sugar, cornstarch and sweetener, pressing out all lumps. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with nonstick vegetable cooking spray. Dump in the sugar mixutre, add the lemon juice, and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread,(with the margarine) lightly on one side, stack the slices and cut into ½" cubes.Dump into the casserole and toss well to mix. Bake the pudding uncovered in a moderate 350 F oven for 30 minutes, remove from oven, add the evaporated skim milk and stir well to mix. Return to to oven and bake uncovered for 15 minutes.Serve warm, topped, if you like, by a little whole milk. Makes 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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