Baked Blueberry Bread Pudding

Baked Blueberry Bread Pudding
(4 servings)

1 ½ cups buttermilk
2 slices whole-wheat bread, broken up
2 eggs
4 packets Sweet’ N Low® granulated sugar substitute
½ teaspoon vanilla
1 cup frozen unsweetened blueberries

Preheat oven to 350°F. Combine all ingredients except blueberries in blender container. Cover and process on low speed about 15 seconds. Pour into 1-quart baking dish. Stir in blueberries. Bake 1 ½ hours, or until set and browned. Serve warm or chilled.

Nutrients Per Serving (2/3 cup):

Calories: 125 Protein: 8 g Carbohydrate: 16 g Fat: 4g Sodium: 195 mg Cholesterol: 110 mg.

Dietary Exchanges:

½ Starch, ½ Skim Milk, ½ Medium-Fat Meat