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Summer Berry Pudding

Source of Recipe

.
Summer Berry Pudding

From EatingWell: July/August 2007
Diabetic Exchanges & WW Points
Makes: 2 servings
Total Time: 6 hours 20 minutes (including chilling time)

A summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.

4 small slices firm white bread, crusts removed
1 cup sliced fresh strawberries
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
2 tablespoons sugar
2 tablespoons water
Pinch of salt

1. Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.

2. Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.

3. Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.

4. Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.

5. To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.

Per serving: 252 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 56 g carbohydrates; 5 g protein; 8 g fiber; 299 mg sodium; 277 mg potassium. ++++ Exchanges: 1 starch, 1-1/2 fruit, 1 other carbohydrate ++++ WWP: 4