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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Berry Bread Pudding

Source: Food Stamp Nutrition Connection

A fruited, no-cook bread pudding.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	190.8

Total Carbs	35.9 g

Dietary Fiber	6.8 g

Sugars	12.9 g

Total Fat	2.6 g

Saturated Fat	0.4 g

Unsaturated Fat	0.3 g

Potassium	138.9 mg

Protein	8.0 g

Sodium	264.3 mg

Dietary Exchanges 2.6 Fat, 0.8 Fruits, 1.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup Blueberries, frozen 4.0
4 piece sliced whole wheat bread 0.5
0 1/2 tsp sugar 1.0
1 tsp Yogurt, vanilla, lowfat

Directions

Combine the thawed berries and sugar (if desired). Layer a spoonful of berries on the bottom of a small 2 cup deep dish. Cover the berries and the bottom of the dish with a layer of bread. Spoon in most of the berries. Add another layer of bread and continue until the dish is full, finishing off with a layer of bread.
Cover the dish with plastic wrap. Place a plate or bowl over the top of the berry dish that fits just inside of it. Place a heavy object on top to press down on the fruit and bread layers. Refrigerate overnight. (Check the dish to be sure juice does not run over the top. You may need to replace the heavy object with a lighter one to prevent spills.)
Serve with a dollop of vanilla yogurt or a sprinkle of sugar.