| Blueberry-Apple Bread Pudding January, 2005 Serves 8 / The antioxidant power of sweet blueberries combines with tart apples to create this incredibly easy, low-cholesterol dessert. Serve warm with nonfat vanilla frozen yogurt. TIP: If you must use frozen fruit, drain excess liquid thoroughly before use. Cooking spray 3 cups peeled and chopped tart apples (such as Granny Smith) 1 cup blueberries, fresh or frozen and thawed 2 cups cubed French bread (day-old is best) 2/3 cup turbinado sugar 1 12-ounce can evaporated skim milk 2 egg whites 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3/4 teaspoon freshly grated orange zest 1. Preheat oven to 350ยบ. Coat an 8x8-inch glass baking dish with cooking spray. Toss apples, blueberries, and bread cubes together in a large bowl. Transfer to dish. 2. Whisk together remaining ingredients and pour over fruit. Let sit for 5 minutes, then transfer to oven and bake 1 hour or until top is golden brown and filling is set. Cool for 15 minutes before serving. PER SERVING: 154 cal, 4% fat cal, 1g fat, 0g sat fat, 2mg chol, 5g protein, 32g carb, 2g fiber, 150mg sodium |
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Blueberry-Apple Bread Pudding
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