Summer Berry Pudding
Plus+ 6 Per Serving
4 small slices firm white bread, crusts removed
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons sugar
2 tablespoons water
Pinch of salt
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.
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
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
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.
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
Makes 2 Equal Servings
Nutritional Info Per Serving: 252 calories; 2 g fat; 0 mg cholesterol; 55 g carbs;
5 g protein; 8 g fiber; 299 mg sodium
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