2 tb Sugar
1 tb Cornstarch
10 pk Diet sweetener (1gr each)
1/2 ts Grated orange peel
1 Pint
–
1 Juice of 1/2 lemon
4 Slices Stale diet bread,
-(w)
1 tb Diet margarine, softened
1/2 c Evaporated skim milk
-Blueberries, washed, stem,
-sort
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 evaporated 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.
Yields
1 Servings