From: SusanC2552@aol.com Date: Sat, 23 Mar 1996 14:00:19 -0500 Recipe By: Great American Home Baking 1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel. 2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool. 3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles. 4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake. 5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely. 6. Place a plate, just slightly smaller than the bowls diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight. 7. Remove plate and can. Carefully unmold pudding onto a serving plate. 8. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners sugar. 9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint. NOTES : Sinfully delicious, this puding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER REFRIGERATE OVERNIGHT From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 54 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.4mg||6 %|
|Sodium 6.7mg||0 %|
|Potassium 145.6mg||4 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 26.9g|
|Protein 1.5g||2 %|
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Calories per serving: 177
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