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. If you use frozen fruit, drain excess liquid thoroughly before use.
Blueberry-Apple Bread Pudding
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Ingredients
- 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 or brown sugar
- 1 (12-ounce) can evaporated skim milk
- 2 egg whites
- 1 teaspoon ground cinmamon
- 1 teaspoon vanilla extract
- 3/4 teaspoon freshly grated orange zest
Instructions
- Preheat oven to 350º. Coat an 8x8-inch glass baking dish with cooking spray. Toss apples, blueberries, and bread cubes together in a large bowl. Transfer to dish.
- 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.
Recipe Notes
Nutrition Facts
Blueberry-Apple Bread Pudding
Amount Per Serving
Calories 154
% Daily Value*
Cholesterol 2mg
1%
Sodium 150mg
6%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 154 cal, 4% fat cal, 1g fat, 0g sat fat, 2mg chol, 5g protein, 32g carb, 2g fiber, 150mg sodium
