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Blueberry Bread Pudding Lower in Carbs for Diabetics
Blueberry Bread Pudding Nonstick cooking spray 1 1/2 cups fresh blueberries 3 cups reduced-fat milk (2 percent) 1/3 cup packed light brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/2 cup white cornmeal Preheat oven to 350. Lightly coat six 6 ounce ramekins with non stick cooking spray; set ramekins in a shallow baking pan and set aside. In a large saucepan, warm milk over medium heat. Stir in brown sugar, cinnamon, and ginger. Cook and stir until ginger is dissolved. Slowly stir or whisk in cornmeal. Cook and stir over medium heat until bubbly. Reduce heat to medium-low; cook and stir for 3 minutes more. Mixture will thicken. Spoon half of the cornmeal mixture evenly into prepared ramekins. Top with blueberries. Spoon remaining cornmeal mixture over blueberries. Bake for 40 to 50 minutes or until edges are bubbly. Cool on a wire rack for 20 to 30 minutes. Serve warm. Nutrition per serving: 165 calories 3 grams total fat (1.5 g sat. fat) 10 mg cholesterol 58 mg sodium 31 grams carbs 2 grams fiber 5 grams protein
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