Diet Blueberry Bread Pudding
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 10 | packages |
artifical sweetener
1 gr each |
* |
| ½ | teaspoon |
orange zest
grated |
|
| 1 | pint |
blueberries
washed,stem,sort |
*
|
| 1 | x |
lemon juice
|
*
|
| 4 | slices |
bread
stale, diet |
|
| 1 | tablespoon |
margarine
non-fat, softened |
|
| ½ | cup |
evaporated milk
skim |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 1E+1 | packages |
artifical sweetener
1 gr each |
* |
| 2.5 | ml |
orange zest
grated |
|
| 473 | ml |
blueberries
washed,stem,sort |
*
|
| 1 | x |
lemon juice
|
*
|
| 4 | slices |
bread
stale, diet |
|
| 15 | ml |
margarine
non-fat, softened |
|
| 118 | ml |
evaporated milk
skim |
|
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℉ (180℃) for 30 minutes, remove from oven, add the evaportated milk and stir well to mix.
Return to the 350℉ (180℃) oven, and bake for 15 minutes more, uncovered.
Served warm, topped, if you desire, with a little whole milk.
