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
Academics have tracked the existence of recipes far back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens such as basil, mint and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books dating from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the rich people of that time. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs was responsible for a surge in manuscripts on food, some of which are now in academic collections. By the arrival of the twentieth century, cookery books are increasing in popularity due to higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Diet Blueberry Bread Pudding recipe.
