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Name: Lemon Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 3/4 c Buttermilk; (skim or; 3/4 c Sugar; 3/4 c Egg substitute; 1/3 c Lemon juice; 2 tb Butter Buds; liquid form; 2 ts Lemon Rind grated; 8 sl (1/2-inch) French bread; cut; 1/2 c Sugar; 2 tb Cornstarch; 1/4 c Lemon juice; 1/2 ts Lemon Rind grated

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INGREDIENTS

1 3/4 c Buttermilk; (skim or
3/4 c Sugar
3/4 c Egg substitute
1/3 c Lemon juice
2 tb Butter Buds; liquid form
2 ts Lemon Rind ; grated
8 sl (1/2-inch) French bread; cut
LEMON SAUCE
1/2 c Sugar
2 tb Cornstarch
1/4 c Lemon juice
1/2 ts Lemon Rind ; grated

Servings

INSTRUCTIONS

Preheat oven to 350. Spray a 2-quart baking dish with cooking spray. Set aside. Combine all ingredients, except for the bread cubes, in a large mixing bowl. Add the breadcubes and toss to mix well. Let stand 1 hour. Spoon the mixture into the baking dish and bake for 50-55 minutes or until the pudding is set. Serve warm or at room temperature with LEMON SAUCE. 2.5 grams fat per 1 cup serving LEMON SAUCE: In a sm. heavy saucepan, combine and whisk first two ingredients. Gradually add 1 1/4 c of water and the lemon juice. Set over medium heat, bring to a boil, reduce heat, and cook, stirring constantly, until the sauce has thickened and is clear, about 2-3 min. Remove from heat, cool, and stir in the lemon rind. Serve over puddings or any dessert. The sauce may be stored tightly covered up to 1 week in the refrigerator. MAKES-1 1/2cups. Recipe from-"More! So Fat, Low Fat, No Fat." Posted to recipelu-digest by Abtaxel on Mar 12, 1998

NOTES

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Lemon Bread Pudding

1 3/4 c Buttermilk; (skim or
3/4 c Sugar
3/4 c Egg substitute
1/3 c Lemon juice
2 tb Butter Buds; liquid form
2 ts Lemon Rind grated
8 sl (1/2-inch) French bread; cut
 LEMON SAUCE
1/2 c Sugar
2 tb Cornstarch
1/4 c Lemon juice
1/2 ts Lemon Rind grated

Preheat oven to 350. Spray a 2-quart baking dish with cooking spray. Set  aside. Combine all ingredients, except for the bread cubes, in a large  mixing bowl. Add the breadcubes and toss to mix well. Let stand 1 hour.  Spoon the mixture into the baking dish and bake for 50-55 minutes or until  the pudding is set. Serve warm or at room temperature with LEMON SAUCE.        2.5    grams fat per 1 cup serving    LEMON SAUCE: In a sm. heavy saucepan, combine and whisk first two  ingredients. Gradually add 1 1/4 c of water and the lemon juice. Set over  medium heat, bring to a boil, reduce heat, and cook, stirring constantly,  until the sauce has thickened and is clear, about 2-3 min. Remove from  heat, cool, and stir in the lemon rind.    Serve over puddings or any dessert.    The sauce may be stored tightly covered up to 1 week in the refrigerator.  MAKES-1 1/2cups.    Recipe from-"More! So Fat, Low Fat, No Fat."    Posted to recipelu-digest by Abtaxel <Abtaxel@aol.com> on Mar 12, 1998

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Nutrition

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Serving Size: 1 Serving (308g)
Recipe Makes: 4 Servings

Calories: 1188
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 98.3mg		3 %
Total Carbohydrate 308.3g		91 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 307.7g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1188

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