Summer Berry Pudding - Atkins Diet Recipes

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Category : Desserts

Recipe : Summer Berry Pudding

When berry prices take a nosedive at your neighborhood market--sometime around
mid-july--try this delicious pudding.

Makes 4 servings

1 1/2 cups blackberries
1 1/2 cups raspberries
1 1/2 cups blueberries
Sugar substitute to equal 8 teaspoons sugar
8 ounces crust-trimmed sliced reduced-calorie white bread
Fresh mint, for garnish (optional)

In medium saucepan, combine blackberries, raspberries and blueberries with
sugar substitute. Cook over medium-low heat 5 minutes, until soft.
Line a 1-quart bowl with 5-6 bread slices, leaving no gaps between slices for
juices to leak. With slotted spoon, transfer berries to bread-lined bowl; reserve
and refrigerate juice. Cover berries with remaining bread, being careful again to
leave no gaps. Put plate that just fits in rim of bowl on top and weight it with a 2-
pound can or similar object. Refrigerate 24 hours.
To unmold pudding, remove weight and plate. Cover bowl with large serving plate;
grasping both firmly, invert bowl onto plate. Bread should be moist with berry
juice and purple or dark red; if there are any pale spots, pour reserved juice over
them. Cut into 4 equal pieces, garnish with fresh mint, if desired, and serve cold
or at room temperature.

SERVING (3/4 CUP) PROVIDES: 1 1/2 Fruits, 1 Bread; 2 grams Fat, 10 grams Fiber.

PER SERVING: 171 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 191
mg Sodium, 39 g Total Carbohydrate, 10 g Dietary Fiber, 5 g Protein, 70 mg Calcium