Title: Diet Blueberry Bread Pudding
Categories: Diabetic Dessert Bread
Yield: 1 Servings

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.

From: Jeffrey Dean Date: 11-18-93

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