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Name: Summer Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Halved hulled strawberries;; 1 1/2 c Frozen unsweetened; ; sandwich bread; 6 1 cm. thick slices French; 1 1/2 c Frozen unsweetened; 1/2 c Sugar; 1 1/2 c Frozen unsweetened; 1/4 c Cranberry juice; Lightly sweetened whipped

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INGREDIENTS

1 1/2 c Halved hulled strawberries;
1 1/2 c Frozen unsweetened
; sandwich bread
6 1 cm. thick slices French
1 1/2 c Frozen unsweetened
1/2 c Sugar
1 1/2 c Frozen unsweetened
1/4 c Cranberry juice
Lightly sweetened whipped

INSTRUCTIONS

Preheat the oven to 200?c. Place bread slices on a baking sheet. Bake the bread until slightly dry and firm, about 8 minutes. Trim crusts and discard them. Arrange enough bread slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mould to line completely; trim overhang and reserve. Combine strawberries, raspberries, blueberries, blackberries, sugar and cranberry juice in a heavy large saucepan. Stir over low heat just until the frozen berries thaw and sugar dissolves, about 10 minutes. Remove the pan from the heat. Ladle warm fruit and juices into bread-lined bowl then cover the fruit with the reserved bread trimmings. Place a small plate on top of the pudding then weigh down the plate with cans or weights. refrigerate overnight. Remove weights and plate. Invert pudding onto platter. Cut into wedges and serve with sweetened whipped cream. Per serving: 7880 Calories (kcal); 82g Total Fat; (9% calories from fat); 239g Protein; 1521g Carbohydrate; 0mg Cholesterol; 16577mg Sodium Food Exchanges: 92 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 16 1/2 Fat; 6 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Summer Pudding

1 1/2 c Halved hulled strawberries;
1 1/2 c Frozen unsweetened
 ; sandwich bread
6 1 cm. thick slices French
1 1/2 c Frozen unsweetened
1/2 c Sugar
1 1/2 c Frozen unsweetened
1/4 c Cranberry juice
 Lightly sweetened whipped

Preheat the oven to 200?c.    Place bread slices on a baking sheet. Bake the bread until slightly dry and  firm, about 8 minutes. Trim crusts and discard them. Arrange enough bread  slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mould to  line completely; trim overhang and reserve.    Combine strawberries, raspberries, blueberries, blackberries, sugar and  cranberry juice in a heavy large saucepan. Stir over low heat just until  the frozen berries thaw and sugar dissolves, about 10 minutes.    Remove the pan from the heat. Ladle warm fruit and juices into bread-lined  bowl then cover the fruit with the reserved bread trimmings. Place a small  plate on top of the pudding then weigh down the plate with cans or weights.  refrigerate overnight.    Remove weights and plate. Invert pudding onto platter. Cut into wedges and  serve with sweetened whipped cream.        Per serving: 7880 Calories (kcal); 82g Total Fat; (9% calories from fat);  239g Protein; 1521g Carbohydrate; 0mg Cholesterol; 16577mg Sodium Food  Exchanges: 92 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 16  1/2 Fat; 6 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (356g)
Recipe Makes: 1 servings

Calories: 1187
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 49.1mg		1 %
Total Carbohydrate 306.8g		90 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 306.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1187

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