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Dessert - Plum Pudding with Lemon Sauce

Source of Recipe

from sweet n low com


List of Ingredients

for the pudding:
1/2 c. I can't believe its not butter light
1/4 c. + 1 1/4 tsp. brown Sugar Twin sugar substitute
4 eggs
1/2 c. orange juice
1/2 c. raisins
1 c. diced dried mixed fruit
1/4 c. chopped pecans, optional
1/4 c. flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1 tsp. grated orange peel
2 c. fresh whole wheat bread cubes (4 slices)

for the lemon sauce:
1 c. water
1 tbsp. cornstarch
1 tbsp. + 1/2 tsp. Splenda or Sugar Twin sugar substitute
2 tbsp. I can't believe its not butter light
1 tbsp. lemon juice
1/2 tsp. grated lemon peel


Recipe

for the pudding:
Preheat oven to 375. Coat a 1 1/2 quart baking dish with nonstick cooking spray.
Beat the butter light, brown sugar substitute and eggs until light and fluffy.
Beat in orange juice.
In another bowl, toss together raisins, mixed fruit, pecans and flour and add to egg mixture.
Add cinnamon, allspice, nutmeg and orange peel and stir until well blended.
Stir in bread cubes.
Spoon into baking dish.
Bake 35 - 40 minutes or until firm.
Cool on wire rack.

for the lemon sauce:
In a small saucepan, combine water, cornstarch, and sugar substitute.
Cook over low heat, stirring, until thick and translucent, about 7 minutes.
Remove from heat and stir in the butter light, lemon juice and lemon peel.
Serve warm or at room temperature.
Makes 12 servings.

Nutritional info per serving:
230 calories, 4g prot, 26g carb, 13g fat, 70mg chol, 180mg sod
Diabetic exchanges: 1 starch/bread, 1 fruit, 2 fat