Posted by: literallydelicious | April 25, 2010

Blueberry Bread Puff

This one’s for you, Jackie. Blueberries and meringue, and low-calorie, too!

Years ago I joined Weight Watchers, and this was one of the few recipes that I truly loved. We’re talking about back in the day when you had to eat fish and liver so many times a week, so I was thrilled to have something that actually tasted good.

I didn’t last long at WW, but this recipe remains one of our favorites. It’s fairly quick and can be modified according to your tastes — change the bread, the flavoring, the berries. And the recipe makes one serving. You can’t beat that.

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BLUEBERRY BREAD PUFF

1 egg, separated (put the yolk in a dish large enough to hold a piece of sandiwch bread — I use a square storage dish)

1 tablespoon milk

1 teaspoon maple extract

1 packet pink sweetner (or the equivalent of your favorite)

1 slice sandwich bread (I love Nature’s Own Honey 7 Grain)

 

t teaspoon vanilla extract

1 packet pink sweetener

 

1/2 cup frozen blueberries

1 teaspoon cornstarch

1 tablespoon water

1. Preheat oven to 350 degrees.

2. Combine egg yolk, milk, maple extract and sweetener. Mix ewll. Coat one side of bread in mixture; turn and let it absorb all the liquid.

3. Beat egg white until stiff peaks form. Add vanilla and sweetener; beat until stiff. Spread over bread. Bake for ten minutes or until top is browned.

4. While bread is baking, heat berries over low heat, mashing with a fork to extract juices. When bread puff is done, mix cornstarch and water; add to berries and stir until thickened. Spoon over puff.

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Responses

  1. This sounds good, too. Except for the pink stuff. It makes me stop breathing. 🙂 Seriously, I’m going hunt me down some blueberries. Jambalaya, cornbread, and blueberry puff…a meal fit for a queen.

  2. You can also regular sugar or the stuff in the yellow packets. You just have to adjust it to your tastes.

    Yumm, what time will dinner be ready? 🙂


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