| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Desserts, Breads/bm | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
- 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. From: Jeffrey Dean Date: 11-18-93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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