Name: Lemon Bread Pudding
Ingredients: 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; 1/2 c Sugar; 2 tb Cornstarch; 1/4 c Lemon juice; 1/2 ts Grated lemon rind

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French		4	Servings

INGREDIENTS

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
1/2	c	Sugar
2	tb	Cornstarch
1/4	c	Lemon juice
1/2	ts	Grated lemon rind

INSTRUCTIONS

LEMON SAUCE
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.
Recipe from-"More! So Fat, Low Fat, No Fat."
Posted to recipelu-digest by Abtaxel <Abtaxel@aol.com> on Mar 12, 1998

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