Desserts

Plum Pudding

Pudding
1/2 cup margarine
1/4 cup brown sugar, packed to measure
1-1/4 teaspoons Sweet'N Low Brown
4 eggs
1/2 cup orange juice
1/2 cup raisins
1 cup diced dried mixed fruit
1/4 cup chopped pecans
1/4 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon grated orange peel
2 cups fresh whole-wheat bread cubes (4 slices)

Lemon Sauce
1 cup water
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon Sweet'N Low
2 tablespoons margarine
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

For Pudding
1. Preheat oven to 375º. Spray 1-1/2 quart baking dish with nonstick cooking spray.

2. In large bowl with mixer at medium speed, beat 1/2 cup margarine, brown sugar, Sweet'N Low Brown and eggs until light and fluffy. Beat in orange juice.

In medium bowl, toss together raisins, mixed fruit, pecans and flour. Add to egg mixture. Add cinnamon, allspice, nutmeg and orange peel. Stir until well-blended. Stir in bread cubes. Spoon into baking dish. Bake 35 to 40 minutes or until firm. Cool on wire rack.

For Lemon Sauce
In small saucepan, combine water, cornstarch, sugar and Sweet'N Low. Cook over low heat, stirring, until thick and translucent, about 7 minutes. Remove from heat and stir in margarine, lemon juice and lemon peel. Serve warm or at room temperature. Makes 12 servings.

Per Serving

: 230 calories, 4 g protein, 26 g carbohydrate, 13 g fat, 70 mg cholesterol, 180 mg sodium

Diabetic Exchanges

: 1 starch/bread exchange, 1 fruit exchange, 2 fat exchanges