Blueberry Summer Pudding

Preparation Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap. In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally. Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened. Remove pan from heat and cool mixture. Trim bread slices into 4-inch squares. Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan. Pour about one-third blueberry mixture over bread. Repeat layering procedure twice, ending with blueberry mixture. Chill dessert, covered, at least 6 hours and up to 1 day. Carefully invert dessert onto a large plate and discard plastic wrap. Serve with yogurt if desired. Each serving about 333 calories and 3.3 grams fat (8% calories from fat). Nutritional analysis provided by Gourmet

Preparation Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap. In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally. Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened. Remove pan from heat and cool mixture. Trim bread slices into 4-inch squares. Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan. Pour about one-third blueberry mixture over bread. Repeat layering procedure twice, ending with blueberry mixture. Chill dessert, covered, at least 6 hours and up to 1 day. Carefully invert dessert onto a large plate and discard plastic wrap. Serve with yogurt if desired. Each serving about 333 calories and 3.3 grams fat (8% calories from fat). Nutritional analysis provided by Gourmet