Guilt Free Desserts – Summer Puddings
Preparation Time: 30 minutes plus chilling
Cooking Time: 10 minutes
Per Serving: 170 calories, 1g fat (0.2g saturated), 32g carbs.
– 8 medium slices of good quality white bread, slightly stale with crusts removed
– 125g blueberries
– 200g blackberries
– 200g raspberries
– 8tbsp sweetener
– Fat-free natural fromage frais if liked
Step 1 – Line 4 individual basins or ramekins with clingfilm, then use the bread slices to line the basins, trimming them to fit and reserving some slices for ‘lids’.
Step 2 – Place the fruit in a saucepan with 100ml of water. Sprinkle over the sweetener and bring to a simmer over a low heat, stirring occasionally, for 8-10 minutes. Then set aside to cool completely.
Step 3 – Using a slotted spoon, fill the bowls with the cooked fruit. Cover each with a ‘lid’ of bread and trim the edges.
Step 4 – Cover with clingfilm, place the bowls on a tray and put a small plate on top of each pudding. Sit a weight (a can of baked beans will do) on each plate and refrigerate for at least 24 hours, or up to 3 days maximum.
Step 5 – Remove weights and plates. Place a shallow dish or serving plate over each basin and invert puddings. The carefully peel off the clingfilm and serve with fromage frais, if desired.
What is your favourite bread based pud?