Blueberry Summer Pudding

* Exported from MasterCook *

Blueberry Summer Pudding

Recipe By : Skinny Grilling by Barbara Grunes
Serving Size : 4 Preparation Time :0:00
Categories : Menu Desserts
Make Ahead

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh blueberries -- or defrosted
6 tablespoons sugar
1/4 cup fresh orange juice
non-stick cooking spray -- Butter-flavored
8 pieces white bread slices -- crusts removed
** Orange Sauce
1 cup fresh orange juice
2 tablespoons sugar
1 1/2 teaspoons cornstarch -- dissolved in
liquid (rum -- Grand Marnier, or
orange juice)

Stir blueberries, sugars and orange juice in saucepan and simmer 10
minutes, stirring occasionally.

In a 1-1/2 quart bowl sprayed with butter-flavored nonstick spray, mold
bread to the bottom and sides. Spoon 1 cup cooled blueberry mixture over
bread. Layer more bread and spoon sauce over until all bread and sauce have
been used or bowl is filled.

Cover bowl with double layer of sprayed plastic wrap. Put a plate on top of
bowl and place a weight, such as a full can of food, on top and refrigerate
overnight.

Unmold pudding by running a small, sharp knife around the bowl and
inverting it onto serving plate.

Orange Sauce: Bring juice and sugar to boil in saucepan over medium heat.
Whisk in cornstarch slurry and continue cooking until it thickens slightly.
Cool sauce and pour it into bowl; cover and refrigerate until ready to
serve. Sauce is served cool or at room temperature.

Slice pudding with sharp knife and serve on dessert plates with sauce as
topping.

296 cals, 6%cff, 2.1g fat

Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue,
Lowfat, Diet | McVersion by PATh



- - - - - - - - - - - - - - - - - -