Nutrition per serving may change if servings are adjusted.
4 small slices firm white bread, crusts removed
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons sugar
2 tablespoons water
Pinch of salt
Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve ⅓ cup for garnish; cover and refrigerate.
Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Equipment: Two 1-cup (8-ounce) ramekins or similar-size dishes
Great way to eat your fruit! It was delicious , topped it with some whipped cream
March 15, 2012
By: EatingWell User
Excellent and Easy
I usually avoid desserts because I am not a baker but this was easy, delicious, and impressed my guests. I used the new smart white bread which is only 50 cals per slice, cutting down the calorie count even more! Once its saturated in juicy delicousness, you can't even tell!
Pros: Easy, quick, no-bake
June 02, 2010
This was a simple, delicious recipe to serve on a warm June evening with an Italian Moscato. And it looked as good as it tasted! I had fresh strawberries on hand but had to use frozen blueberries and frozen mixed berries, and those two items worked just fine. I also used whole wheat bakery bread instead of white and Splenda instead of sugar; I was a bit worried about whether the puddings would set up properly, but I let them chill overnight and had no trouble getting them out of the ramekins intact. I will definitely be making this dessert again in the future!