Summer Pudding Recipe - Cooking Index
Summer Pudding Recipe - Cooking Index
| 2 cups | 474ml | Quartered fresh strawberries |
| 1 cup | 237ml | Fresh blueberries |
| 1 cup | 237ml | Fresh raspberries |
| 1 cup | 146g / 5.1oz | Peeled golden delicious apple - finely chopped |
| 1/2 cup | 31g / 1.1oz | Pitted quartered fresh sweet cherries |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 5 | Day-old white bread - (1-ounce) | |
| 3/4 cup | 177ml | Vanilla low-fat yogurt |
Combine strawberries and next 5 ingredients in a large saucepan. Cook over medium heat 15 minutes or just until fruit is tender. Drain fruit, reserving 1 cup liquid.
Line a 4- or 5-cup bowl with 3 bread slices, cutting and arranging slices to fit bowl. Drizzle 1/2 cup reserved liquid over sides and bottom of bread; let stand 2 minutes.
Spoon fruit mixture into bowl. Place 1 whole bread slice over fruit mixture; tear remaining bread slice into small pieces, and arrange around whole bread slice. Drizzle 1/4 cup reserved liquid over bread; cover and refrigerate remaining 1/4 cup liquid.
Cover surface of pudding with plastic wrap. Place a small plate over plastic wrap; place a weight on top of plate. Refrigerate pudding for at least 8 hours.
Yield: 4 servings (serving size: 1 wedge pudding and 3 tablespoons yogurt).
Source:
Cooking Light, Jul/Aug 1994, page 134
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