A light, cool dessert using seasonal fruits.
Author: Family Health Network
Suggestions: To help turn out the puddings, line the mold with plastic wrap to help you release them when serving, then just peel away the plastic.
Serves: 6 person(s)
Preparation Time: 30 mins
18 slices multigrain bread, crusts removed
4 Tbsp unsweetened apple juice
1 medium green apple, peeled and finely diced
0.68 kg berries of your choice - raspberries, blackberries, blueberries
1/2 cup nonfat plain yogurt
1 tsp vanilla extract
1/4 cup evaporated skim milk
1/2 cup berries, extra (for decoration)
In a large saucepan, bring juice to boil, add apple and remaining sugar. Reduce heat and simmer for three minutes or until the apple is softened. Add berries and cook for about five minutes, gently pressing to release juices. Remove from heat, strain and reserve liquid.
Dip bread in liquid and line base and sides of cups, leaving no gaps. Divide fruit between cups, top with remaining bread and drizzle with any remaining liquid. Cover with plastic and refrigerate overnight.
To make yogurt sauce, whip yogurt, vanilla, milk and sugar in a blender or electric mixer until smooth. Purée the extra berries separately, until smooth.
To serve, unmold cups on to plates and surround with a ring of yogurt sauce. Place drops of berry purée on yogurt and make a swirl with a skewer or pointed knife.
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