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Yield: Serves 4
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RECIPE INGREDIENTS
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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.
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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.
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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.
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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.
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TO SERVE: Unmold the puddings and serve with Strawberry Sauce, whipped cream and extra berries.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 427 |
Fat. Total: | 5g |
Carbohydrates, Total: | 88g |
| Cholesterol: | 0mg |
Sodium: | 523mg |
Protein: | 9g |
| Fiber: | 6g |
% Cal. from Fat: | 11% |
Fat, Saturated: | 0g |
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