Diet Blueberry Bread Pudding

Yields:	6 servings
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Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps.

Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with non-stick vegetable cooking spray.

Dump the sugar mixture, add the lemon juice and toss well to mix.

With a potato masher, lightly mash the blueberries, set aside.

Butter the bread slices lightly on one side, stack the slices and cut into 1/2 " cubes.

Dump into the casserole and toss well to mix.

Bake the pudding at 350 F for 30 minutes, remove from oven, add the evaportated milk and stir well to mix.

Return to the 350 F oven, and bake for 15 minutes more, uncovered.

Served warm, topped, if you desire, with a little whole milk.

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Simple to make and very tasty. I will make it again.