Summer Pudding

Summer Pudding could be just the dairy free recipe you've been looking for. This recipe makes 8 servings with 145 calories, 3g of protein, and 0g of fat each. For $1.38 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish for The Fourth Of July. 224 people were glad they tried this recipe. It is brought to you by Vegetarian Times. Head to the store and pick up angel food cake, sugar, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is pretty good. Summer Pudding, Summer Pudding, and Summer Pudding are very similar to this recipe.

Servings: 8

 

Ingredients:

1 prepared angel food cake, cut into ¼-inch slices

1 cup blueberries, plus more for garnish

1 cup raspberries, plus more for garnish

2 cups sliced strawberries, plus more for garnish

1 Tbs. sugar

Equipment:

sauce pan

food processor

plastic wrap

bowl

Cooking instruction summary:

1. Bring blueberries, raspberries, and sugar to a boil in saucepan over medium heat. Simmer 5 minutes, or until berries begin to release their juices. Cool.2. Pulse strawberries in food processor, until mashed. Stir into blueberry-raspberry mixture.3. Line 6-cup bowl with several sheets of plastic wrap, leaving 6 inches extra on all sides. Line bowl with angel food cake slices, cutting pieces to completely cover inside of bowl. Pour berry mixture into lined bowl. Top with remaining slices of cake to cover completely.4. Fold plastic wrap over cake to seal. Place slightly smaller plate on top of bowl and weigh down with two cans. Refrigerate 12 to 24 hours.5. Remove cans and plate, and unseal plastic wrap. Cover bowl with large plate. Invert pudding onto plate, and remove plastic wrap. Serve garnished with fresh berries.

 

Step by step:


1. Bring blueberries, raspberries, and sugar to a boil in saucepan over medium heat. Simmer 5 minutes, or until berries begin to release their juices. Cool.

2. Pulse strawberries in food processor, until mashed. Stir into blueberry-raspberry mixture.

3. Line 6-cup bowl with several sheets of plastic wrap, leaving 6 inches extra on all sides. Line bowl with angel food cake slices, cutting pieces to completely cover inside of bowl.

4. Pour berry mixture into lined bowl. Top with remaining slices of cake to cover completely.

5. Fold plastic wrap over cake to seal.

6. Place slightly smaller plate on top of bowl and weigh down with two cans. Refrigerate 12 to 24 hours.

7. Remove cans and plate, and unseal plastic wrap. Cover bowl with large plate. Invert pudding onto plate, and remove plastic wrap.

8. Serve garnished with fresh berries.


Nutrition Information:

Quickview
144k Calories
3g Protein
0.39g Total Fat
33g Carbs
5% Health Score
Limit These
Calories
144k
7%

Fat
0.39g
1%

  Saturated Fat
0.03g
0%

Carbohydrates
33g
11%

  Sugar
18g
21%

Cholesterol
0.0mg
0%

Sodium
217mg
9%

Get Enough Of These
Protein
3g
6%

Vitamin C
26mg
33%

Manganese
0.33mg
16%

Phosphorus
113mg
11%

Selenium
6µg
10%

Fiber
2g
9%

Vitamin B2
0.11mg
6%

Vitamin K
5µg
5%

Folate
20µg
5%

Calcium
46mg
5%

Potassium
149mg
4%

Vitamin B1
0.06mg
4%

Copper
0.07mg
4%

Magnesium
12mg
3%

Vitamin E
0.34mg
2%

Iron
0.4mg
2%

Vitamin B3
0.38mg
2%

Vitamin B6
0.04mg
2%

Vitamin B5
0.16mg
2%

Zinc
0.2mg
1%

covered percent of daily need
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Related Videos:

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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