Side Pannel
Diet Blueberry Bread Pudding
Diet Blueberry Bread Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Diabetic, Desserts
Ingredients List
- 2 tb Sugar
- 1 tb Cornstarch
- 10 pk Diet sweetener (1gr each)
- 1/2 ts Grated orange peel
- 1 Pint
- -
- 1 Juice of 1/2 lemon
- 4 Slices Stale diet bread,
- -(w)
- 1 tb Diet margarine, softened
- 1/2 c 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 1/2" 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.
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 1/2" 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.
Tweet