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English Summer Pudding
This traditional British pudding is one of the easiest desserts to make!
Prep Time 10 minutes
Refrigerate 1 day
Total Time 1 day 10 minutes
Servings 8 servings
Calories 129 kcal
Author Lili Ladaga
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Nonstick cooking spray
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8
slices
low-sodium sprouted whole-grain bread
crusts removed, divided use
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¾
cup
fresh strawberries
or thawed frozen strawberries
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½
cup
fresh blackberries
or thawed frozen blackberries
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½
cup
fresh raspberries
or thawed frozen raspberries
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¼
cup
fresh raspberries
or thawed frozen raspberries
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2
Tbsp.
raw honey
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6
tsp.
reduced-fat (2%) plain yogurt
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Line a 2-quart dish, lightly coated with spray, with 4 slices of bread. Set aside.
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Combine strawberries, blackberries, blueberries, raspberries, and honey in a large bowl; slightly mash berries. Mix well.
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Top bread with berries and remaining 4 slices bread.
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Cover tightly with plastic wrap; top with something heavy, like a saucepan. Refrigerate for 24 hours.
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Portion pudding into 8 serving bowls; top each with 1 tsp. yogurt.
The Nutrition Facts box below provides estimated nutritional information for this recipe.