1 3/4 c Buttermilk; (skim or
-low-fat)
3/4 c Sugar
3/4 c Egg substitute
1/3 c Lemon juice
2 tb Butter Buds; liquid form
2 ts Grated lemon rind
8 sl (1/2-inch) French bread; cut
-into 1-inch squares
-LEMON SAUCE-
1/2 c Sugar
2 tb Cornstarch
1/4 c Lemon juice
1/2 ts Grated lemon rind
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray. Set
aside. Combine all ingredients, except for the bread cubes, in a large
mixing bowl. Add the breadcubes and toss to mix well. Let stand 1 hour.
Spoon the mixture into the baking dish and bake for 50-55 minutes or until
the pudding is set. Serve warm or at room temperature with LEMON SAUCE.
2.5 grams fat per 1 cup serving
LEMON SAUCE: In a sm. heavy saucepan, combine and whisk first two
ingredients. Gradually add 1 1/4 c of water and the lemon juice. Set over
medium heat, bring to a boil, reduce heat, and cook, stirring constantly,
until the sauce has thickened and is clear, about 2-3 min. Remove from
heat, cool, and stir in the lemon rind.
Serve over puddings or any dessert.
The sauce may be stored tightly covered up to 1 week in the refrigerator.
MAKES-1 1/2cups.
Yields
4 Servings