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Summer Puddings

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Source: Dessert - The Grand Finale

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Active Time:  15 Minutes
Total Time:  12 Hours 15 Minutes
Yield:  Serves 4

RECIPE INGREDIENTS

For Pudding:
16 slices stale white bread, crusts removed

1/2 cup blueberries

1/2 cup raspberries

1/3 cup sugar

1/2 cup strawberries, chopped

Whipped cream and extra berries, for serving

For Sauce:

1 cup strawberries

3 tablespoons sugar

1 tablespoon water

DIRECTIONS

FOR PUDDING: Line four 6-ounce molds or ramekins with bread, making sure there is no space between the pieces. Cut a "lid" for each from some of the bread.

Place the blueberries and raspberries in a saucepan with the sugar and cook over low heat, gently stirring, for 3-4 minutes. Add the strawberries and cook for 1 minute.

Pour the fruit into the prepared molds and place a "lid" over the berries. Cover with plastic wrap and set a weight on top of each pudding. Refrigerate overnight.

FOR SAUCE: Place the strawberries in a saucepan with the sugar and water and cook over low heat to dissolve the sugar. Bring to a boil and simmer for 3 minutes, or until the strawberries are completely soft. Place in a food processor and process to a puree. Strain through a fine sieve. Makes 1 cup.

TO SERVE: Unmold the puddings and serve with Strawberry Sauce, whipped cream and extra berries.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

427

Sodium:

523mg

Fiber:

Carbohydrates, Total:

88g

Protein:

% Cal. from Fat:

11%

Fat. Total:

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