Diet Blueberry Bread Pudding Recipe

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Servings: 1

Ingredients

Cost per recipe $2.13 view details
  • 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

  1. 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%
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