Side Pannel
Traditional Summer Pudding
Traditional Summer Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Desserts
Ingredients List
- 1 1/2 c Frozen unsweetened
- -raspberries
- 1 1/2 c Frozen unsweetened
- -blackberries
- 1 1/2 c Frozen unsweetened
- -strawberries
- 1 1/2 c Frozen unsweetened
- -blueberries
- 1/2 c Sugar
- 1/4 c Water
- 1 pk Unflavored gelatin
- 8 sl Hearty white bread; crusts
- -removed
Directions
GARNISH
1 c Lowfat vanilla yogurt
-cheese; (strained yogurt)
8 Sprigs fresh mint
Gently heat the berries and sugar until the berries are thawed and the
sugar is dissolved. Remove them from the heat to ensure the berries do not
cook.
Pour the water into a small saucepan, sprinkle with the gelatin, and let
sit for 1 minute. Cook on low heat until the gelatin is completely
dissolved and then stir into the berries.
Cut a circle from one of the slices of bread to fit into the bottom of a
6-cup bowl. Fit 6 bread slices around the sides of the bowl, overlapping
them 1/4 inch. If the bottom of the bowl is smaller than the top, cut the
bottom of the slices a little narrower than the top so the bread will fit
in smoothly.
Pour in the berries and cover the top with the remaining bread. Cover the
top of the pudding with a saucer just smaller than the top of the bowl and
weight it down with a heavy can. Let it sit in the refrigerator for at
least 3 hours, or longer for better flavor saturation. You can even make
this delicious dessert the day before you want to serve it and let it set
overnight.
Just before serving, run a rubber spatula around the edge of the pudding
all the way down into the bowl. Cover the top with a plate and turn it over
gently, easing the pudding out of the bowl onto the plate.
To serve: Cut the pudding into 8 wedges and garnish with a dollop of the
strained vanilla yogurt and a sprig of the fresh mint.
1 c Lowfat vanilla yogurt
-cheese; (strained yogurt)
8 Sprigs fresh mint
Gently heat the berries and sugar until the berries are thawed and the
sugar is dissolved. Remove them from the heat to ensure the berries do not
cook.
Pour the water into a small saucepan, sprinkle with the gelatin, and let
sit for 1 minute. Cook on low heat until the gelatin is completely
dissolved and then stir into the berries.
Cut a circle from one of the slices of bread to fit into the bottom of a
6-cup bowl. Fit 6 bread slices around the sides of the bowl, overlapping
them 1/4 inch. If the bottom of the bowl is smaller than the top, cut the
bottom of the slices a little narrower than the top so the bread will fit
in smoothly.
Pour in the berries and cover the top with the remaining bread. Cover the
top of the pudding with a saucer just smaller than the top of the bowl and
weight it down with a heavy can. Let it sit in the refrigerator for at
least 3 hours, or longer for better flavor saturation. You can even make
this delicious dessert the day before you want to serve it and let it set
overnight.
Just before serving, run a rubber spatula around the edge of the pudding
all the way down into the bowl. Cover the top with a plate and turn it over
gently, easing the pudding out of the bowl onto the plate.
To serve: Cut the pudding into 8 wedges and garnish with a dollop of the
strained vanilla yogurt and a sprig of the fresh mint.
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