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Add a photoServings: 4
Ingredients
- 1 3/4 c. Buttermilk, (skim or possibly low-fat)
- 3/4 c. Sugar
- 3/4 c. Egg substitute
- 1/3 c. Lemon juice
- 2 Tbsp. Butter Buds, liquid form
- 2 tsp Grated lemon rind
- 8 slc (1/2-inch) French bread, cut into 1-inch squares
- 1/2 c. Sugar
- 2 Tbsp. Cornstarch
- 1/4 c. Lemon juice
- 1/2 tsp Grated lemon rind
Directions
- Preheat oven to 350. Spray a 2-qt baking dish with cooking spray. Set aside. Combine all ingredients, except for the bread cubes, in a large mixing bowl. Add in the breadcubes and toss to mix well. Let stand 1 hour.
- Spoon the mix into the baking dish and bake for 50-55 min or possibly till the pudding is set. Serve hot or possibly at room temperature with LEMON SAUCE.
- LEMON SAUCE: In a sm. heavy saucepan, combine and whisk first two ingredients. Gradually add in 1 1/4 c of water and the lemon juice. Set over medium heat, bring to a boil, reduce heat, and cook, stirring constantly, till the sauce has thickened and is clear, about 2-3 minutes. Remove from heat, cold, and stir in the lemon rind.
- Serve over puddings or possibly any dessert.
- The sauce may be stored tightly covered up to 1 week in the refrigerator.
- MAKES-1 1/2cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 73 | 18% |
| Total Fat 8.27g | 10% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 238mg | 10% |
| Potassium 366mg | 10% |
| Total Carbs 74.85g | 20% |
| Dietary Fiber 0.3g | 1% |
| Sugars 68.79g | 46% |
| Protein 9.42g | 15% |
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