Instructions: Stir blueberries, sugars and orange juice in saucepan and simmer 10 minutes, stirring occasionally.

In a 1-1/2 quart bowl sprayed with butter-flavored nonstick spray, mold bread to the bottom and sides. Spoon 1 cup cooled blueberry mixture over bread. Layer more bread and spoon sauce over until all bread and sauce have been used or bowl is filled.

Cover bowl with double layer of sprayed plastic wrap. Put a plate on top of bowl and place a weight, such as a full can of food, on top and refrigerate overnight.

Unmold pudding by running a small, sharp knife around the bowl and inverting it onto serving plate.

Orange Sauce: Bring juice and sugar to boil in saucepan over medium heat.

Whisk in cornstarch slurry and continue cooking until it thickens slightly. Cool sauce and pour it into bowl; cover and refrigerate until ready to serve. Sauce is served cool or at room temperature.

Slice pudding with sharp knife and serve on dessert plates with sauce as topping.

Diet

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