Title: Diet blueberry bread pudding
 Categories: Diabetic, Desserts, Breads/bm
      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