Publisher Photo
Publisher Photo
Cubes of toasted raisin bread top this yummy blueberry treat that has just the right degree of sweetness. "I concocted the recipe years ago for a weight-loss group I belonged to," writes Nancy Baylor of Nixa, Missouri. "It also tastes great on a cold morning!"
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 eggs, lightly beaten
  • 3/4 cup fat-free evaporated milk
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 2 slices raisin bread, toasted and cubed
  • Dash ground nutmeg

Directions

In a bowl, beat the eggs, milk, sugar substitute, vanilla, cinnamon and salt. Stir in the blueberries.
Pour into two 1-cup baking dishes coated with cooking spray. Top with toast cubes; sprinkle with nutmeg. Bake at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Blueberry Betty in Light & Tasty December/January 2003, p54

Nutritional Facts

1 each: 278 calories, 6g fat (2g saturated fat), 220mg cholesterol, 583mg sodium, 41g carbohydrate (0 sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 fat-free milk, 1 fruit, 1 fat.

  • 2 eggs, lightly beaten
  • 3/4 cup fat-free evaporated milk
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 2 slices raisin bread, toasted and cubed
  • Dash ground nutmeg
  1. In a bowl, beat the eggs, milk, sugar substitute, vanilla, cinnamon and salt. Stir in the blueberries.
  2. Pour into two 1-cup baking dishes coated with cooking spray. Top with toast cubes; sprinkle with nutmeg. Bake at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Blueberry Betty in Light & Tasty December/January 2003, p54

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