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Pudding: Strawberry Summer Pudding

Source of Recipe

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Strawberry Summer Pudding
Plan ahead...needs to chill from 8-12 hours.

WW Points
Yield: 8 servings.

2 quarts strawberries -- very ripe
1 cup Granular Splenda
1/4 cup sugar
1 pound white bread -- good quality, sliced

Reserve 8 of the strawberries for a garnish and hull the remaining strawberries. Wash them in a colander and drain well. Transfer one-third of the hulled strawberries to a large flat-bottomed pot. Add the sugars and mash gently with a potato masher, leaving large pieces. Cut the remaining hulled berries in half. Add them to the pot, cook over high heat for 30 seconds, let cool, and reserve.
Cut the crusts from the bread slices. Line the bottom and sides of an 8-cup bowl with bread, cutting the bread so the bowl is covered completely, leaving no gaps. Spoon the berries and juices into the bread lined bowl.

Cover the top completely with more bread, again leaving no spaces. Select a plate that fits inside the bowl and place the plate on top of the bread. Put a weight on top of the plate, then wrap well with foil. Refrigerate for 8 to 12 hours.

Just before serving, invert on to a large decorative platter. Spoon any juices over the top of the pudding. Garnish with the reserved whole berries.

Per Serving: 220 Calories; 3g Fat (7.1% calories from fat); 5g Protein; 67g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 307mg Sodium. ++++ WWP: 4