*  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 
 
 
 
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