You know you’ve been there. It is after dinner time, only a few more hours before you go to sleep. But also, the time that your dinner fullness starts to fade and you start craving something sweet. You will often find yourself rummaging through your fridge for anything you can find an eclairs, a chocolate bar, a turkish delight!
But Sydney summer is upon us! I do love the freshness that summer brings. Anything with some fresh/frozen berries and I think I have your attention.
This home-made summer pudding is full of all sorts of goodies like raspberries, blueberries and strawberries.
Each portion contained about 2 serves of your daily fruit serves with the perfect level of sugar sweetness.
Being healthy rarely tasted so sweet!
It took me 10 minutes to prepare and about 6 minutes to cook.
1.5 teaspoons unsalted margarine
8 thin slices of white bread, crust removed
2 cups fresh/frozen raspberries
2 cups fresh/frozen blueberries
1 punnet strawberries
1.5 tablespoons sugar
1/2 cup water
1. I greased a cake mould with margarine and lined the bottom and sides with 7 slices ofbread, overlapping them slightly.
2. I brought the raspberries, blueberries and strawberries with water and sugar to boil in a saucepan. I boiled them on moderately high heat uncovered for about 2 minutes and then lowered the heat so that the mixture bubbled gently for about 4 minutes.
3. Then I just spooned the fruit mixture into the mould and topped with the remaining slice of bread. Covered it up with a round of greaseproof paper, then placed some weight on top, like a plate weighted down with cans of food, on top. Refrigerated it overnight.
4. To serve, I loosened with a thin-blaaded metal spatula and inverted onto a serving dish! Voila
This dessert serves 4 and one serving
Energy (Kilojoules) 720
Total Fat 3g
Saturated Fat 1g
Added Sugar 100 Kilojoules
For more information on healthy eating, contact an Accredited Practising Dietitian who can provide expert nutritional advice tailored to your individual requirements.