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No-sugar fruit pudding Recipe | |
Dessert | |
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Ingredients:
1/2 T unsalted margaring8 thin slices firm white bread, crusts removed 3 cups fresh raspberries or 1 package (12 ounces dry-packed raspberries 1 can (4 ounces) juice-packed crushed pineapple, drained,with 1/3 cup of the juice reserved Mocked Whipped Cream
Directions:
Grease a 4-cup mold with the margarine and line the bottom and sides with 7 slices of the bread, overlapping them slightly.In a medium-size heavy saucepan, bring the raspberries, pineapple, and reserved juice to a boil, uncovered, over lmoderately lhigh heat-about 2 minutes. Lower the heat so that the mixture bubbles gently, and simmer, uncovered, for 4 minutes. Spoon the fruit mixture into the mold and top with the remaining slice of bread. Cover with a round of wax paper, then place a weight, such as a plate weighted down with cans of food, on top. Refrigerate overnight. To serve, loosen with a thin-bladed metal spatula and invert onto a serving plate. Serves 4 | |