2 tbsp Sugar
1 tbsp Cornstarch
10 package Diet sweetener (1gr each)
1/2 tsp Grated orange peel
1 Pint
1 Juice of 1/2 lemon
4 Slices Stale diet bread, (w)
1 tbsp Diet margarine, softened
1/2 cup Evaporated skim milk Blueberries, washed, stem, sort
Directions
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
Servings: 1 servings
Diet Blueberry Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Breads/Bm
The History of Recipes
Historians have tracked the existence of recipes back into the far past, in truth as far back into history as early Egypt, and possibly even further. Interesting though that is, these, early records were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents which described recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. Additionally, he describes how the ancient chefs were skilled in the use of many different herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. Over the next few centuries, the rich families of Wesstern Europe tried to serve up the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. However, it wasn`t until the nineteenth century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking publications are increasing in popularity mostly as a result of more people being able to read, more spare time and having more money to spend. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Diet Blueberry Bread Pudding recipe.
