Sugar Free Blueberry Bread Pudding

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Sugar Free Blueberry Bread Pudding

 

Ingredients

 

1 tablespoon cornstarch

10 package Diet sweetener (1 gram each)

1/2 teaspoon grated orange peel

1 pint blueberries, washed, stem, sort

juice of 1/2 lemon

4 slices stale diet bread, (white)

1 tablespoon diet margarine, softened

1/2 cup evaporated skim milk

 

Method

Combine the 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. Serve

warm, topped, if you desire, with a little whole milk.

 

 

 

 

 

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