Summer Pudding Lyn Hall
- Total Time
- 15 minutes, plus 3 hours' refrigeration
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Ingredients
- 12thin slices of whole-wheat bread, crusts removed, cut into thirds
- ÂĽounce gelatin
- ½cup water
- 2tablespoons lemon juice
- 1ÂĽcups hulled strawberries
- 1ÂĽcups raspberries
- 1ÂĽcups blackberries
- 2½cups raspberries
- 4tablespoons confectioners' sugar
The Pudding
The Raspberry Sauce
Nutritional analysis per serving (4 servings)
254 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 20 grams sugars; 10 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line bottom and sides of a 4-cup mold with bread slices, or prepare 4 individual molds.
- Step 2
Dissolve gelatin in water over low heat, and stir in 1 tablespoon lemon juice. Strain gelatin liquid.
- Step 3
Reserve a few well-formed fruits for garnish. Add strawberries, raspberries and blackberries to a saucepan with the gelatin, and stew gently until tender, 1 to 2 minutes.
- Step 4
Spoon half the fruit over the bread in the mold. Place another layer of bread slices on top of the fruit, add remaining fruit, and finish with a final layer of bread. Make a hole in the center and pour in any remaining fruit juice.
- Step 5
Cover with a plate and weight down. Refrigerate until set, 2 to 3 hours or longer.
- Step 6
To make the raspberry sauce, sieve the raspberries, mashing them with wooden spoon to extract juice. Mix with sugar and the remaining tablespoon lemon juice. Spoon over pudding just before serving. Garnish with berries.
- Mr. Mosimann serves this pudding piped with what he calls quark, a skim-milk curd made by combining the milk with lemon juice. A simpler alternative is low-fat plain yogurt, drained in cheesecloth to remove the whey.
Private Notes