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:
covered percent of daily need
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