Diet Blueberry Bread Pudding Recipe
Servings: 1
Ingredients
- 2 Tbsp. Sugar
- 1 Tbsp. Cornstarch
- 10 pkt Diet sweetener (1gr each)
- 1/2 tsp Grated orange peel
- 1 x Juice of 1/2 lemon
- 4 slc Stale diet bread, (w)
- 1 Tbsp. Diet margarine, softened
- 1/2 c. Evaporated skim lowfat 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-c. shallow casserole which has been lightly sprayed with non-stick vegetable cooking spray. Dump the sugar mix, add in 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 min, remove from oven, add in the evaporated lowfat milk and stir well to mix. Return to the 350 F oven, and bake for 15 min more, uncovered. Served hot, topped, if you desire, with a little whole lowfat milk.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 314g | |
| Calories 1005 | |
| Calories from Fat 142 | 14% |
| Total Fat 15.99g | 20% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 2.09g | |
| Cholesterol 0mg | 0% |
| Sodium 1840mg | 77% |
| Potassium 333mg | 10% |
| Total Carbs 186.15g | 50% |
| Dietary Fiber 6.3g | 21% |
| Sugars 40.29g | 27% |
| Protein 30.23g | 48% |
