Blueberry Pudding Recipe
Ingredients
| Blueberries | 4 Cup (64 tbs) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Butter/Margarine | 4 Tablespoon | |
| Light brown sugar | 1⁄3 Cup (5.33 tbs), firmly packed | |
| Sifted all purpose flour | 1⁄3 Cup (5.33 tbs) | |
| Quick cooking oats | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size
Calories 295 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 21.5 mg7.2%
Sodium 2.2 mg0.1%
Total Carbohydrates 52 g17.5%
Dietary Fiber 4.1 g16.3%
Sugars 32.1 g
Protein 4 g7.6%
Vitamin A 6.1% Vitamin C 17.2%
Calcium 1.7% Iron 5.4%
*Based on a 2000 Calorie diet
Directions
Sprinkle with sugar and lemon juice.
Cream butter or margarine.
Gradually add brown sugar.
Blend in flour and oats with a fork, mixing until just blended.
Spread topping over blueberries.
Bake in 350°F toaster oven 35 to 40 minutes or until lightly browned.
Chef
