2 tb Sugar
1 tb Cornstarch
10 pk Diet sweetener(1gr each)
1/2 ts Grated orange peel
1 pt Blueberries,washed,stem,sort
Juice of 1/2 lemon
4 Slices stale diet bread,(w)
1 tb Diet margarine, softened
1/2 c Evaporated skim milk
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 evaportated 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. Makes 6 servings. From*Prodigy’s
Food and Wine Bulletin Board.
Yields
6 Servings