Blueberry Summer Pudding

• 1/2 cup water
• 1/3 cup sugar
• 1/2 teaspoon cinnamon, or to taste
• 1/4 teaspoon freshly grated nutmeg
• 4 cups fresh blueberries, picked over
• six 1/2-inch-thick slices firm white sandwich bread
• 1/4 cup unsweetened applesauce
• Accompaniment: low-fat vanilla yogurt or low-fat frozen yogurt if desired

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

water, sugar, cinnamon, freshly grated nutmeg, fresh blueberries, white sandwich bread, unsweetened applesauce, accompaniment

Taken from www.epicurious.com/recipes/food/views/blueberry-summer-pudding-14651 (may not work)